The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Some days, I just want something warm, fruity, and sweet without having to bake a whole pan of dessert. That’s where this easy single serve blueberry crisp comes in. It’s cozy, made with simple ingredients, and baked right in a cute little ramekin. I love whipping this up when I’m craving something special but don’t want a pile of dishes. Plus, it’s ready in minutes, and the juicy blueberry filling with that golden oat crumble? So. Good.
Whether you’re treating yourself or sharing with someone you love, this dessert is the perfect little indulgence!
Method
1. Prep the Filling
To start, grab a small mixing bowl and add 1 cup of frozen blueberries. Sprinkle in 1 teaspoon of arrowroot starch (you can also use cornstarch if that’s what you have on hand) and 2 teaspoons of maple syrup. Gently toss everything together until the blueberries are evenly coated. The starch will help thicken the filling as it bakes, and the maple syrup gives it just the right amount of sweetness. Once the berries are well mixed, divide the mixture evenly between two oven-safe ramekins, pressing them down just a little to create an even layer.
2. Make the Crumble
Next, it’s time to build that golden, crunchy topping. In a clean mixing bowl, combine 3 tablespoons of rolled oats, 2 tablespoons of gluten-free flour (or all-purpose flour), 1 tablespoon of coconut sugar, ¼ teaspoon of cinnamon, and a small pinch of salt. Mix these dry ingredients first so the spices and sweetener are evenly distributed. Then pour in 2 tablespoons of melted butter (or coconut oil if you prefer a dairy-free version). Stir everything together until you get a crumbly, slightly sticky texture. The mixture should hold small clumps when pressed together perfect for a crisp topping.
3. Assemble and Bake
Now comes the fun part putting it all together! Take your ramekins filled with blueberry mixture and spoon the crumble topping evenly over each one. Don’t worry about making it perfect those uneven bits will crisp up beautifully. Place the ramekins on a small baking tray (this makes it easier to transfer them in and out of the oven) and bake in a preheated oven at 350°F (175°C) for 15 minutes. Keep an eye on them during the last few minutes you’re looking for a golden brown topping and bubbling blueberries peeking through.
4. Cool and Enjoy
Once the crisps are done baking, carefully remove them from the oven and let them cool for at least 5 minutes. The filling will be super hot right out of the oven, so giving it a few minutes to settle makes it safer (and tastier). After that, you can enjoy it as-is or dress it up. I love topping mine with a scoop of vanilla ice cream for that classic hot-and-cold combo, but a light dusting of powdered sugar or a dollop of whipped cream also works beautifully. Dig in while it’s still warm for the coziest experience!
Necessary Tools
- 2 small ramekins (oven-safe)
- Mixing bowl
- Spoon or fork
- Measuring spoons and cups
- Oven
Easy Single Serve Blueberry Crisp
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
15
minutesTotal time
20
minutesIngredients
1 cup frozen blueberries
1 tsp arrowroot starch (or cornstarch)
2 tsp maple syrup
Crumble Topping
3 tbsp rolled oats
2 tbsp gluten-free flour (or all-purpose flour)
1 tbsp coconut sugar
¼ tsp cinnamon
Pinch of salt
2 tbsp melted butter (or coconut oil)
Directions
- Prep the filling
In a small bowl, toss the frozen blueberries with arrowroot starch and maple syrup. Stir well to coat, then divide the berries between two ramekins. - Make the crumble
In another bowl, mix oats, flour, coconut sugar, cinnamon, and salt. Add the melted butter and mix until it becomes a crumbly texture. - Assemble and bake
Spoon the crumble evenly over the blueberries. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the top is golden and the blueberries are bubbling. - Cool and enjoy
Let it cool slightly before serving. Top with a scoop of vanilla ice cream or a dusting of powdered sugar if you’d like!
Notes
- Don’t skip the starch it helps thicken the filling so it’s not too runny.
- Frozen blueberries work best here; fresh ones may cook too fast and turn mushy.
- Melt the butter fully before mixing the crumble so it sticks together nicely.
- Don’t overbake once the crumble is golden and berries are bubbling, it’s ready!
- Let it cool for a few minutes so you don’t burn your mouth (those berries get hot!).
Serving Suggestions
- Top with vanilla ice cream for that hot-and-cold magic.
- Whipped cream adds a soft, fluffy finish.
- Sprinkle powdered sugar or lemon zest for an extra pop of flavor.
- Serve warm with a mug of tea or coffee on the side!
Fun Fact
Did you know blueberries are called “star berries” by some because of the star-shaped blossom on their ends? And they’re packed with antioxidants so this dessert isn’t just yummy, it’s got a little goodness too!
Conclusion
This easy single serve blueberry crisp is everything I love in a dessert simple, warm, a little bit fancy, and super satisfying. It’s the perfect go-to when I want something sweet without the hassle. Whether you’re baking for yourself or surprising someone with a cute little ramekin treat, this one’s a win every time.
