This Single Serve Blueberry Crisp recipe is a mini fruit crisp recipe that is baked up in a ramekin and is the perfect individual serving for one. I love that you can use fresh or frozen blueberries and the rest of the ingredients are staples that you likely already have on hand.
Jump to:
⭐Why I Love It:
- Crispy Oat Topping - Oats are a classic ingredient in a crisp to give that signature crunch! Another favorite fruit crisp recipe is this Single Serve Microwave Mug Apple Crisp or full batch Grilled Peach Crisp!
- Super Small Batch Pie Recipe - I love that this single serve blueberry crisp recipe makes just one crisp that is perfect for one person! It's a great option to satisfy your cravings! If you're craving a pie recipe, try this Single Serve Pecan Pie recipe!
- Fresh or Frozen Blueberries - I love that you can use either fresh or frozen fruit in the crisp recipe making it perfect to use up whatever you have on hand!
🥘Ingredients
For the Crisp Topping
- Melted Unsalted Butter - This helps bind the oat topping together. You can also use salted butter and just omit the salt.
- Brown Sugar - When measuring brown sugar, make sure you pack it into the measuring cup. I typically use light brown sugar for this recipe but dark brown sugar works too.
- Classic Oats - Also known as Rolled Oats or Old Fashioned Oats. These add that classic crunch to the crisp topping.
- All Purpose Flour - You'll want to use the 'spoon and level' method when measuring flour to avoid over measuring. If you want to make this recipe gluten free, you can use a 1:1 Gluten Free Flour Blend.
Blueberry Filling
- Blueberries - You can use frozen or fresh blueberries in this recipe. Blueberries can vary in size, which will impact the baking time.
- All Purpose Flour and White Sugar - A little bit of flour and sugar helps sweeten the blueberry filling and helps the juices thicken.
See the recipe card for full information on ingredients and quantities.
🔪Step by Step
This recipe for Single Serve Blueberry Crisp is an adorable small batch fruit crisp recipe that takes just minutes to prep before baking in the oven.
Photo 1 - Toss the blueberries with the flour and sugar then add to a greased ramekin.
Photo 2 - Mix together the crisp topping so a mix of large and small clumps form.
Photo 3 - Crumble the topping on top of the blueberries.
Photo 4 - Bake until the topping is golden and the blueberries are starting to bubble.
💭Recipe Tips
- Leftovers and Storage - Leftover blueberry crisp can be stored in the fridge, covered, for up to 5 days or at room temperature for 2 days.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Blueberry crisp is done when the crisp topping is golden brown and the juices are bubbling around the edges, and the berries are tender.
Yes! Fruit crisp recipes are easy to make gluten free. Just swap out the flour for a 1:1 gluten free flour blend.
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PrintRecipe
Single Serve Blueberry Crisp (Small Batch)
This Single Serve Blueberry Crisp recipe is a mini fruit crisp recipe that is baked up in a ramekin and is the perfect individual serving for one. I love that you can use fresh or frozen blueberries and the rest of the ingredients are staples that you likely already have on hand.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Desserts, Single Serve
- Method: Oven
- Cuisine: American
Ingredients
Blueberries
- Heaping ½ cup frozen or fresh blueberries
- 1 teaspoon all-purpose flour
- 1 teaspoon white granulated sugar
Crisp Topping
- 1 tablespoon packed brown sugar, light or dark
- 2 tablespoons melted unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons classic rolled oats
- Pinch salt, omit if using salted butter
Instructions
- Prep - Preheat oven to 350 degrees F. Grease a small ramekin with butter (or spray with cooking spray).
- Prep Blueberries - Toss blueberries with 1 teaspoon each of the flour and sugar. Add to greased ramekin
- Crisp Topping - Mix together the crisp topping ingredients and crumble on top of blueberries.
- Bake - Bake for 15-20 minutes until the crisp topping is golden and the blueberries are starting to bubble. Bake time will depend on ramekin size and size of blueberries (as well as fresh vs frozen).
- Enjoy - Allow to cool slightly (the juices will thicken as it cools) and enjoy!
Notes
I used an 8oz (when filled to the rim) Le Creuset Mini Cocotte that is about 3.75 inches wide
Nutrition
- Serving Size: 1 Crisp
- Calories: 437
- Sugar: 20.4 g
- Sodium: 6.9 mg
- Fat: 23.5 g
- Carbohydrates: 51.5 g
- Fiber: 3.7 g
- Protein: 4.9 g
- Cholesterol: 61.1 mg
Kathleen Hansen says
This is one of my favorite easy desserts to make! Definitely recommend topping with a scoop of ice-cream 🙂