Mini Blueberry Crisp: A Delightful Treat for Everyone
Enjoy this delightful mini blueberry crisp, featuring a sweet blueberry filling and a buttery oat crumble topping. It's a perfect, easy-to-make dessert for any occasion.
Equipment
- 4x5-inch baking dish
- 5x5-inch baking dish
- 6-inch round baking dish
- 6x8 inch baking dish
Ingredients
- 6 ounces blueberries fresh preferred; frozen requires thawing and draining
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
Topping
- 6 tablespoons all-purpose flour
- ¼ cup old-fashioned oats
- ¼ cup brown sugar
- ¼ teaspoon vanilla extract
- 4 tablespoons salted butter softened
- Vanilla ice cream or whipped cream Optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine blueberries with sugar, 1 tablespoon of flour, lemon juice, and salt. Transfer this mixture to a 4x5-inch or 5x5-inch baking dish.
- In a separate bowl, mix 6 tablespoons of flour, oats, brown sugar, and vanilla extract. Cut in the softened butter until the mixture forms crumbs.
- Evenly sprinkle the crumb topping over the blueberry filling in the baking dish.
- Bake for 25-30 minutes, or until the blueberry filling is bubbly and the topping is golden brown.
- Let the crisp cool for 10 minutes before serving. Serve warm, optionally with ice cream or whipped cream.
Make-Ahead & Storage
- Assemble the crisp and refrigerate it, covered, for up to 12 hours. Allow it to sit at room temperature for 10-15 minutes before baking.
- Store leftover crisp covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes or in the microwave.
Variations
- Swap blueberries for mixed berries or add sliced peaches. For extra crunch, add 1 tablespoon of chopped nuts like almonds, pecans, or walnuts to the topping.
- For a double batch, use a 6x8 inch baking dish.
Notes
Fresh blueberries are recommended for the best flavor. Adjust sugar based on fruit tartness. Doneness is indicated by bubbly edges and a golden-brown topping. This recipe can be made ahead and stored in the refrigerator for up to 3 days.