This is part one of a mini series I’m goint to call “mini recipes,” because sometimes you want a little treat just for yourself. I grew up in a large family and always had someone to eat whatever kind of treats I wanted to make. But since moving out, I don’t have as many people around to eat all the things I’m baking. So, I’ve been recipe testing some single serve treats.
To start the series, here’s a sweet, tart, and crispy blueberry dessert. Eat it warm with some ice cream on top and it is perfect. If blueberries aren’t your thing, you can substitute them for pretty much any other kind of fruit.
Mini Blueberry Crisp
Ingredients
Berries
- 1/8 cup frozen blueberries
- 1 tbsp lemon juice
- 1 tsp flour
Crisp
- 1 tbsp flour
- 2 tbsp oats
- 2 tbsp brown sugar
- 1 and 1/2 tbsp cold butter
Instructions
- Preheat oven to 350° F.
- Combine the blueberries, lemon juice, and flour in a small bowl and mix until the blueberries are coated. Place into bottom of pan (see note).
- Mix the flour, oats, and brown sugar for the crisp in a seperate bowl. Cut the butter into small cubes and add it to the bowl. Smash the butter into the dry ingredients with a fork. You want the mixture to be somewhat crumbly, not totally combined. Pour mixture over blueberries.
- Bake for 15-18 minutes or until crisp and bubbly. Enjoy 😉
Notes
- I have a small ceramic dish that I used for this. I found it at a thrift store, otherwise I’d give you a link. Any small single serve dish that can go in the oven will work for this. If you don’t have anything like this, you could divide the mixture between two muffin tin cups.
- This recipe is heavy on the crisp topping, but if you like yours with more fruit, you can double the berry portion and half the crisp portion.