Who doesn’t enjoy a perfectly proportioned, single serving dessert? Our blueberry crisp with a sweet maple crumble is simple to bake and makes the perfect addition for a spring or summer brunch or dessert.

I enjoy the restaurant-like experience of serving individual desserts. It’s actually better because you’ve prepared it and are serving it at home. These sweet little blueberry crisp crumbles can be make ahead so they are ready to bake when you are entertaining. All you need to do is preheat the oven and bake them.

Our blueberry crisp is sweetened with a little bit of maple sugar. Feel free to add more or less to suit your taste. If you want to go all-out, add a dollop of whip or ice cream.

Start with fresh, local fruit. You may use a mixture of berries if you’d like. Toss them in lemon juice and some zest and then add some maple syrup. The arrow root (or corn starch) helps to thicken the fruit juice. You’ll need that to make sure the fruit is syrupy and not watery.

You just can’t go wrong with maple syrup, cinnamon, and butter – YUM!

Here’s what you’ll need:

• 6 ramekins
• medium and large mixing bowls | vintage
• wooden spoon for mixing
• lemon zester
• baking pan

Grocery Store List

• 2 or 3 cups of blueberries
• oatmeal
• maple syrup
• arrow root or corn starch
• butter
• all-purpose flour
• lemon

Yield: 6 individual servings

Blueberry Crisp | Single Serving Size

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A quick, easy dessert to serve for summer entertaining.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3 cups of fresh or frozen blueberries (I prefer to use fresh)
• 1 Tb lemon juice (1/2 lemon) plus the zest
• 1/4 cup maple syrup (divided)
• 2 1/2 tsp of arrowroot or cornstarch
• 1/2 tsp kosher salt
• 1/3 cup old fashioned oats
• 1/3 cup all-purpose flour
• 1 tsp cinnamon
• 4 Tablespoons of butter

Instructions

1. Preheat oven to 350 degrees F. Grease 6, six ounce ramekins. Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine fruit, lemon juice, zest, 1/2 the maple syrup and arrow root. Stir to combine and set aside.
3. In a medium size bowl, combine  bowl, flour, oats, cinnamon and remaining maple syrup. Add butter and work into the flour mixture until crumbles form.
4. Divide the fruit up between the 6 ramekins and top with the crumble mixture. You may cover and refrigerate for several hours or bake them at 350 degrees F. for about 30-35 minutes.
5. Remove and add whipping cream, a scoop of vanilla ice cream, or serve as is.