Try this super-simple recipe for Individual Blueberry Crisps—easy to make, bright with fresh flavor, and a go-to dessert most of the year. These single-serving crisps are quick to assemble and perfect warm or at room temperature.
Can you swap out the berries in these blueberry crisps? Yes!
Absolutely. You can use any single berry or a mix. A favorite combination here is blueberries and blackberries, but strawberries, raspberries, or mixed berries work just as well. If using strawberries, swap the two pints of blueberries for about a pound of diced strawberries. Adjust the sugar slightly to taste if your fruit is especially sweet.
This base recipe also adapts nicely to other fruits: use diced apples, pears or peaches (about 2 cups diced) and add 1 teaspoon cinnamon for a warm, autumn-style crisp.
Using frozen berries in blueberry crisps:
Frozen berries can be used, and I recommend combining blueberries with other berries for better texture and flavor. Thaw them first and drain off excess liquid—leave some juice in the fruit so the filling remains juicy but not soggy. Avoid using completely dried-out berries; a little moisture helps the berries bubble and meld with the topping while baking.
Special equipment? Not really.
You only need a large bowl, an oven, a baking sheet, and four oven-safe ramekins or small tart tins (8–10 ounce). Mugs will work in a pinch. The small stainless tart pans shown are roughly 3 inches and are optional—any similar-sized oven-safe dish is fine.
Blueberry season, recipe ideas, and more:
Blueberry season in the U.S. runs from late spring through fall, and they’re delicious any time you can get them. If you love blueberries, try bakery-style gluten-free blueberry muffins or a boozy blueberry lemonade for a cocktail version of the flavor. These crisps make a quick dessert the whole season through.
Individual Blueberry Crisps
KC Cornwell
Pin Recipe
Equipment
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Four 8 or 10 ounce ramekins or tins
Ingredients
for the Berries:
- 2 pints fresh blueberries rinsed
- 2 tablespoon raw sugar or light brown sugar
- 1 teaspoon vanilla bean paste or extract
- 2 tablespoon cornstarch or tapioca starch
- zest of 1 medium lemon
- juice of ½ the medium lemon watch the seeds!
for the Topping:
- ½ cup gluten-free rolled oats
- ¼ cup raw sugar or light brown sugar
- 2 tablespoon gluten-free flour blend
- juice of the other half of that lemon keep the seeds out!
- 2 tablespoon extra virgin olive oil or corn, canola or baking oil
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, toss the blueberries with the sugar, vanilla, starch, lemon zest and half the lemon juice until evenly coated. Arrange four 8 oz or 10 oz ramekins on a baking sheet and divide the berries and any juices among them.
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In the same bowl, combine the topping ingredients—oats, sugar, flour, the remaining lemon juice and oil—mixing until crumbly and evenly combined. Spoon an even layer of topping over each ramekin to cover the fruit.
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Bake at 350°F for 30–35 minutes, until the fruit is bubbling and the topping is lightly golden.
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Let rest at least 10 minutes before serving so the filling sets slightly. Serve warm or at room temperature.
Notes
Nutrition
Photos: Meg van der Kruik
Love this recipe for Blueberry Crisps? Try these too:
Bakery Style Gluten-Free Blueberry Muffins
These bakery-style gluten-free blueberry muffins are moist, tender, and packed with berries—great for breakfast or a snack and a lovely companion to the crisps.
Gluten-Free Vegan Blueberry Coffee Cake with Oat Crumble
A light vanilla cake layered with juicy blueberries and an oat crumble topping—perfect for brunch or a special breakfast treat.
Single-Serving Apple Crisp with Whiskey & Ginger
If you enjoy single-serving fruit crisps, try a warm apple crisp flavored with whiskey and ginger—use gluten-free oats to keep it gluten-free.