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Hi all! This recipe from Allison comes just in time to get the best summer berries for your single serving crisp. With only a few ingredients, this is a super simple dessert, I can’t wait for you to try. If you’re entertaining or have a special occasion coming up, try this mocktail recipe or this summer tomato salad to set the stage for this sweet finale. Give her some love in the comments! xo - Candace

I love making individual desserts. I enjoy baking a big ol' cake every now and then, but even though I currently live with four other people, that last slice or two is occasionally forgotten and goes to waste under my cake dome. I end up pitching it. I grew up in a household that did not waste food - and my parents still don't! - so throwing food out does not sit well with me.

That's the beauty of a standard 6 oz. ramekin: If you can find a simple single-serve dessert recipe that fits well within the confines of it - think single-serve cake recipes - you don't waste food or ingredients while satisfying your craving. 😊

A single-serve blueberry crisp couldn’t be easier!

With the summer produce season in full effect, I've been scooping up local blueberries like crazy every weekend! I also got a set of ramekin recently that I've been itching to try. Even during these hot summer days, I cannot resist the call of some luscious syrupy blueberries melding with a crisp oat topping. They’re worth turning the oven on for!

Be sure to tag #YBCEats on social media if you make this little bit of blueberry bliss!

Individual Blueberry Crisps

(Makes two 1-cup servings)

Blueberry Filling:

1 & 1/2 cups blueberries, rinsed thoroughly
1 tablespoon maple syrup
1/2 teaspoon cornstarch (See Notes)

Oat Topping:

1/2 cup rolled oats
1 tablespoon coconut oil OR melted unsalted butter
1 tablespoon coconut sugar (or white sugar)
1 teaspoon cinnamon

Notes:

Some people are adverse to cornstarch. This will help thicken the blueberries as they cook, but it can be omitted. Arrowroot powder may be used as a substitute here, but I have not tested this recipe with it, so I cannot speak for its efficacy.
I tested this recipe in 6 oz. ramekins. As the blueberries cook, they will break down slightly, so do not worry if the blueberries pile higher than the top edge of your ramekin! If preferred, use 8 oz. ramekins.

Directions:

1.) Preheat oven to 350 °F.

2.) In a small bowl, combine blueberries, maple syrup, and cornstarch. Divide blueberries into 3/4 cup servings and place into two 6 oz. ramekins. Place ramekins on a small baking sheet. (This will catch any juice or oats that overflow from the crisps while baking.)

3.) In another small bowl, combine oats, oil, sugar, and cinnamon. Divide into two 1/2 cup servings and spoon on top of blueberries.

4.) Bake for 30 minutes. Remove from the oven, cool for 10 minutes, then enjoy!