Try this recipe for super-simple Individual Blueberry Crisps, and I promise you’ll be hooked. They are so easy and full of bright, delicious flavor, they’re one of my go-to desserts virtually year round.
Can you swap out the blueberries? Yes!
You can substitute any berry or a combination of berries. I often use a mix of blueberries (my favorite) and blackberries (my husband’s fave.) My friend Meg made them with strawberries – you can see her version here or just swap the 2 pints of blueberries for a pound of diced strawberries.
You can also use this recipe to make apple, pear or peach crisps. Just use 2 cups of diced fruit and 1 teaspoon cinnamon instead of the blueberries. Delicious and simple!
If you’d like to use frozen berries, I recommend a mix of blueberries & other berries. Allow them to thaw and drain them thoroughly before beginning the recipe. Frozen berries aren’t ideal for the crisps, since we want some of the juice remaining in the fruit, so drain the fruit of excess moisture but don’t dry it completely.
Special equipment? Not really.
All you need is a big bowl, and oven, a baking sheet, and some ramekins or tart pans. The tart pans in the photo are 3-inch stainless ones, which you can find online or in kitchen stores. I use those or standard 8oz. ramekins to make these crisps, and I use both for kitchen prep often. As long as you have 4 oven-safe 8 or 10 ounce cups, you’re good to go. Mugs would even work.
Blueberry season in the U.S. is late spring through fall, and I pretty much eat blueberries the whole time. If you’re a blueberry fan too, try these Bakery-style Blueberry Muffins and the Pillsbury Bake-off winning Blueberry Boy Bait. (I didn’t name it.) If you’re in the mood for a cocktail, Boozy Blueberry Lemonade is totally worth the berries.
Individual Blueberry Crisps
- Four 8 or 10 ounce ramekins or tins
for the Berries:
- 2 pints fresh blueberries rinsed
- 2 tbsp raw sugar or light brown sugar
- 1 tsp Gluten Free vanilla bean paste or vanilla extract
- 2 tbsp cornstarch or tapioca starch
- zest of 1 medium lemon
- juice of 1/2 the medium lemon watch the seeds!
for the Topping:
- 1/2 cup Gluten Free Rolled oats
- 1/4 cup raw sugar or light brown sugar
- 2 tbsp Gluten Free Flour blend
- juice of the other half of that lemon keep the seeds out!
- 2 tbsp Extra Virgin Olive Oil or corn, canola or baking blend oil
- Heat oven to 350 degrees.
- In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.
- Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
- Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.
- Rest at least 10 minutes before serving.
Photos: Meg van der Kruik
Dessert or breakfast. Or both.