Blueberry Crisp for Two


I’ve noticed a bit of a trend you guys. Every dessert recipe I’ve posted since early June has been either fruit-based, or an ice cream. What can I say? When it comes to summer. I have much less interest in rich, chocolate-heavy desserts and am all about seasonal fruits and refreshing ice cream. Truly they have been an unstoppable craving lately and I can’t get enough. Cobblers, crisps, pies and fruity cakes are my current obsession and I (and the baby) are in love with them.  Problem is- I can’t handle trying to give large portions of leftover treats away so I don’t eat them all. That is why I decided I needed to whip up a little crisp for two using all my extra fresh berries.

What I love about this recipe is that you can use whatever fruit or berries you have on hand and end up with a delicious dessert for you and a friend in under an hour. I always forget how amazing blueberries get when you bake them until the timer rings and those blue skins transform into a deep purple, jammy miracle.


Oh- and in case you’re wondering- yes- Salty Caramel Ice Cream goes really well with this crisp, (though I’m convinced it really goes well with everything!)

Also- yesterday, I got an “Awwww” from a cashier at the Gap as well as two subway seat offers. Either I ate too much crisp or I’m starting to look pregnant over here! I promise another belly picture soon! :)

Blueberry Crisp for Two

Yield: 2 individual crisps.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes


  • 1 1/4 cup fresh blueberries
  • 2 tsp cornstarch
  • 1 tsp white sugar

For the topping

  • 1/4 cup AP flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3 T cold butter


  1. Preheat oven to 350 F.
  2. In a small bowl toss together the blueberries with the cornstarch and the sugar until well-coated. Fill into two small ramekins and set aside on a rimmed, foil-lined baking sheet.
  3. In another small bowl combine the flour, oats, brown sugar, and cinnamon. Cut in the butter and use your hands to work it all together, working the butter into the dry ingredients until the mixture is crumbly.
  4. Sprinkle the crumble mixture over the berries and bake for 25-30 minutes, or until the berries are bubbly and the topping is golden.
Nutrition Information:
Yield: 2 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. The color on these is gorgeous!


    I got to observe a prenatal yoga class and almost died from all the potential babies. I wanted to ask every single mom in the room if I could feel their baby kick. Don’t worry, I DIDN’T. But it was close….

  2. Hey, what a great recipe! But, I was wondering if I can sub the 1/4 cup of rolled oats for 1/4 cup of all purpose flour, and make like a blueberry crumble?
    Btw, I love your blog and love when you post recipes for smaller portions, I think it’s always better c:

  3. I am such a blueberry crisp addict! I can’t even make it because I will eat the entire pan myself within a day or two :) So, of course I love that you scaled this back – perfect!!

    PS – can’t wait to see the next belly pic!

  4. This dessert now happily resides where it belongs – in my tummy :) I only had one problem with the recipe. I didn’t know whether to eat is fast because it was so good or eat it slowly to enjoy it!

    I only had about half the blueberries needed, so I made it For One, but it was still amazing. The blueberries were picked from our garden today, but being a bit tart, they made a perfect crisp. It turned out perfectly bubbly with the crisp, sweet topping. Absolutely delicious and simple.

    I love following along with you, your recipes, and your growing family. Thanks for all the yummy recipes that always turn out great!

  5. hi, Audra!! please, help this brazilian reader!! what does 3T mean?? thanks!! ;)

  6. Maybe you know this, but I sort of have a wee obsession with desserts that only serve two ;)

    I’ve got to try salted caramel ice cream + blueberries!

  7. I am obsessed with this! This is my go-to dessert. The amount of work put in is totally worth the delicious result- and, best of all, only a few dishes to wash after! Thank you Audra, you are a genius.

  8. Delicious! Made this yesterday with a substitution of Saskatoon berries for the blueberries and ate it today. It has the perfect amount of streusel topping and the cornstarch helps thicken the juice the berries release. Would definitely make again!

  9. I love this recipe! I’ve already made it a few times and even got my aunt to try it too. I’m one of those people who can never follow a recipe exactly, so I love to make it with some lemon zest in with the blueberries. The blueberry-lemon combo is amazing! Thanks for this because small serving desserts are great since it helps with portion control and waste. First recipe from your site but hopefully won’t be the last, they all look tasty! :D

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