Mini Blueberry Crumble
I grew up with a tiny baking dish that never failed to produce comfort: a scoop of warm fruit bubbling beneath a crunchy oat topping. This Mini Blueberry Crumble is that same cozy dessert, scaled for two (or one greedy eater). It’s fast, uses pantry staples, and highlights fresh or frozen blueberries with a buttery oat crumble — perfect for weeknight treats, a simple brunch finish, or when you want dessert without leftovers. If you like small-format sweets, this recipe sits nicely alongside other bite-size favorites like easy mini cheesecakes.
Why you’ll love this dish
This recipe wins on simplicity and flavor. The filling thickens with cornstarch so it isn’t runny, while the oats in the topping give a chewy-crisp contrast to soft berries. It’s low-effort but high-satisfaction: no pastry to roll, no special equipment, and it bakes in under 30 minutes.
“Sweet, tangy blueberries and a crunchy oat topping — the best tiny comfort dessert I’ve made.” — a neighbor who keeps asking for seconds
It’s also kid-friendly, budget-friendly (blueberries pair well with frozen), and scalable — double it for a crowd or keep it mini to avoid waste. If you enjoy small sweet bites, consider pairing this with buttery cookies like these mini butter cookies for a potluck spread.
Step-by-step overview
You’ll coat the blueberries with sugar, cornstarch, and lemon for a glossy, slightly thickened filling. Then you make a quick oat-and-brown-sugar topping by cutting cold butter into flour, oats, and cinnamon until coarse crumbs form. Assemble in a greased 4×4-inch dish, bake until bubbling and golden, rest briefly, and serve warm. Total hands-on time is about 10 minutes, bake time 20–25 minutes.
What you’ll need
- 1 cup fresh blueberries (or frozen) — fresh gives color, frozen works fine straight from the freezer
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch (thickens the filling)
- 1 teaspoon lemon juice (brightens the berries)
- 1/2 cup rolled oats (not instant for best texture)
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold butter, cubed (use unsalted or reduce added salt in other recipes)
- 1/2 teaspoon ground cinnamon
Notes/substitutions: Use maple syrup instead of brown sugar for a deeper flavor in the topping; swap the flour for a 1:1 gluten-free blend to make it gluten-free. For a dairy-free version, use cold coconut oil instead of butter and omit any added dairy when serving. For more small-dessert ideas, check this mini cheesecakes roundup.
Cooking method
- Preheat the oven to 350°F (175°C). Lightly grease a mini baking dish about 4×4 inches.
- In a medium bowl, toss the blueberries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Spread this mixture into the bottom of the prepared dish.
- In another bowl, mix the rolled oats, flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Evenly sprinkle the crumble mixture over the blueberries, covering the fruit.
- Bake for 20–25 minutes, until the topping turns golden brown and the filling is bubbling at the edges. If using frozen berries, you may need the full 25 minutes.
- Let cool for 5–10 minutes so the filling firms slightly, then serve warm.
Best ways to enjoy it
Serve a generous spoonful straight from the dish with a dollop of vanilla ice cream or a splash of heavy cream. For brunch, add a spoonful next to Greek yogurt and granola. Garnish with a light dusting of powdered sugar or a few fresh lemon zest shards to lift the flavor.
If you want a playful dessert board, pair the crumble with bite-sized pastries like baked cinnamon-sugar mini donuts and coffee for variety.
Storage and reheating tips
- Refrigerator: Store leftovers covered in the fridge for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds, or in a 325°F (160°C) oven for 8–10 minutes to restore crispness.
- Freezing: Freeze the unbaked assembled crumble (tightly wrapped) for up to 1 month. Bake from frozen, adding about 10 minutes to the bake time and covering loosely with foil until bubbly.
- Food safety: Cool the crumble at room temperature no longer than two hours before refrigerating.
Pro chef tips
- Keep the butter cold. Cold cubes punched into the dry mix give you that flaky, sandy texture—warm butter makes the topping greasy.
- Don’t overwork the crumble. Stop mixing once coarse crumbs form. Little pea-sized bits of butter create the best crunch.
- If using frozen berries, toss them briefly with the dry sugar and cornstarch while frozen; that prevents them from turning mushy too quickly.
- For extra browning, briefly blast under a broiler for 30–60 seconds at the end of baking — watch closely so it doesn’t burn.
- Use a rimmed baking dish to contain bubbling juices.
Creative twists
- Nutty boost: Stir 2 tablespoons chopped pecans or almonds into the crumble for extra texture.
- Citrus twist: Add 1/2 teaspoon orange zest with the lemon juice for a brighter, fruity note.
- Gluten-free: Replace the all-purpose flour with a gluten-free 1:1 flour blend and ensure oats are certified gluten-free.
- Vegan: Use coconut oil or a plant-based butter substitute and swap brown sugar for coconut sugar if desired.
- Fruit swaps: Try raspberries, sliced peaches, or mixed berries instead of blueberries. Adjust sugar depending on fruit sweetness.
Common questions
Q: Can I use frozen blueberries?
A: Yes. Use them straight from the freezer; baking time may be a few minutes longer. Toss frozen berries with the sugar and cornstarch while still frozen to reduce bleeding and keep texture.
Q: How do I prevent a soggy bottom?
A: Don’t pile too much fruit in the dish and make sure you use the cornstarch — it thickens juices as the crumble bakes. Also let the crumble rest 5–10 minutes after baking so juices set slightly.
Q: Can I double this recipe for a larger dish?
A: Absolutely. For a 9×13 or 8×8 pan, double or triple ingredients as needed and increase bake time until the topping is golden and filling bubbles (30–40 minutes for larger pans).
Q: Is this safe for kids and elderly guests?
A: Yes, when served warm and allowed to cool a few minutes. If serving to those with dietary restrictions, follow the gluten-free or vegan variations and label allergens like nuts or dairy.
Conclusion
If you want more inspiration for single-serving fruit crisps, this Individual Blueberry Crumble Recipe offers a similar take with helpful baking notes. For another compact, two-person fruit crisp idea, see this Blueberry Crisp for Two | Bake or Break.
Mini Blueberry Crumble
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a mini baking dish about 4x4 inches.
- In a medium bowl, toss the blueberries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Spread this mixture into the bottom of the prepared dish.
- In another bowl, mix the rolled oats, flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.
- Evenly sprinkle the crumble mixture over the blueberries, covering the fruit.
- Bake for 20–25 minutes, until the topping turns golden brown and the filling is bubbling at the edges.
- Let cool for 5–10 minutes so the filling firms slightly, then serve warm.
