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Mini blueberry crumble dessert with fresh blueberries and crumble topping

Mini Blueberry Crumble

A delightful and cozy dessert featuring warm blueberries beneath a crunchy oat topping, perfect for two or a single indulgent treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the blueberry filling
  • 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.
For the oat crumble topping
  • 1/2 cup rolled oats Not instant for best texture.
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar Use maple syrup for deeper flavor as a substitution.
  • 1/4 cup cold butter, cubed Use unsalted or reduce added salt in other recipes.
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a mini baking dish about 4x4 inches.
  2. 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.
  3. 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.
  4. Evenly sprinkle the crumble mixture over the blueberries, covering the fruit.
Baking
  1. Bake for 20–25 minutes, until the topping turns golden brown and the filling is bubbling at the edges.
  2. Let cool for 5–10 minutes so the filling firms slightly, then serve warm.

Notes

For a dairy-free version, use cold coconut oil instead of butter and omit any added dairy when serving. Store leftovers covered in the fridge for up to 3 days. For freezing, wrap the unbaked assembled crumble tightly for up to 1 month.