Blueberry Crumble is a delight, particularly in summer when the berries are fresh and in season. Serve friends and family these cute mini blueberry crumbles for a fun dessert.
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Whether you go berry picking with the family or grab a bag of frozen blueberries from the Costco freezer section, this dessert is one of the best — all year long. Sweet and tart blueberry filling accented with tart lemon bubbles under a golden brown lid of crumble topping. It’s seriously delish!
Why Make This Mini Blueberry Crumble Dessert?
It’s easy. I love fresh fruit crumbles because they’re easy to assemble and feature in-season fruit. Use berries or stone fruit in the summer; apples or pears in the fall. You can make them in advance and store them in the freezer; just bake when you’re ready to serve and top with a scoop of vanilla ice cream.
It’s delicious. Seriously, there’s nothing better than the jammy blueberries topped with crunchy crumble topping.
It’s so cute! Who doesn’t like a single-serve dessert? You can bake these individual blueberry crumbles in ramekins for an elegant dinner party or use small disposable tins to give them as gifts. When you make a blueberry crumble in individual ramekins, the dessert not only looks way prettier, but it feels just extra special. You also have one less dish to wash!
Blueberry Crumble comes together so quickly and easily. If you haven’t made one yet, make this the week to do it! And don’t worry if you don’t have fresh berries. We use frozen berries as well, depending on what’s on sale.
Wait a minute! What’s the difference between a crumble and a crisp? Technically, a crumble doesn’t have rolled oats. Since this recipe has oats, it’s technically a crisp. But, what’s in a name?
Ingredients
Here’s what you’ll need to make this delicious blueberry crumble recipe:
blueberries – You can use fresh blueberries as well as frozen. If they are frozen, don’t thaw them. If you’ve got extra berries, be sure to bake up a batch of Lemon Blueberry Cookies while you’re at it!
sugar – You’ll want granulated sugar for the filling and brown sugar for the crunchy topping. Remember you can make your own brown sugar – it’s cheaper that way.
cornstarch – This is a great gluten-free thickener.
lemon juice – Lemon juice adds just a kick of tartness to the filling. Got extras? Be sure to freeze lemons (zest and juice).
spices – I love to use ground cinnamon and ground ginger, but you can also use pumpkin pie spice or ground cardamom if you prefer.
flour – I like to use unbleached, all-purpose flour but you can use whatever you prefer, even a gluten-free baking blend.
cold butter – Butter makes a really delicious, crunchy topping. You can use margarine if you prefer.
rolled oats – Traditional old fashioned oats work best here, but you can use quick oats in a pinch. There are so many great oats recipes to try after this one so be sure to use up what’s leftover from the carton.
whipped cream or ice cream for serving – These are traditional toppings for blueberry crumble, but Greek yogurt is a nice protein-rich topping as well.
Instructions
Here’s how to make mini blueberry crumbles:
Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, ginger and ¼ teaspoon cinnamon.
In a mixing bowl, combine the flour, brown sugar, oats, and spices. Stir to combine.
Shred the cold butter into the bowl and then mix it in until coarse crumbs and lumps are formed.
Alternatively, in a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps. Stir in the oats, brown sugar, and remaining ¼ teaspoon cinnamon.
Divide the blueberry mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
Spoon the crumb mixture among the 8 ramekins atop the filling.
Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
Notes
Freezing instructions: You can freeze mini crumbles prior to baking. Assemble, cover, and freeze. Bake from frozen when ready to serve.
I like to serve this dish shortly after baking so the topping is crisp but if you bake this advance then you may want to warm it back up in the oven before serving and bring the crispiness to the topping again.
If you don’t want to make mini blueberry crumble desserts, you can spoon the mixture into an 8-inch baking dish and top with the crisp topping. Bake for up to an hour until the filling bubbles and the top is crispy. Cover with a sheet of foil if the top browns before the filling has thickened.
These mini blueberry crumbles are great for gifting. I like to use these small disposable tins.
More Recipes to Use Fresh Blueberries
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Mini Blueberry Crumble
Blueberry Crumble is a sweet treat to make with both fresh or frozen blueberries. Use what’s on sale and spiff it up by making everyone his own mini blueberry crumble. These are easy to freeze and give as gifts!
Servings: 8 servings
Calories: 359kcal
Ingredients
- 4 cup blueberries no need to thaw, if frozen
- 1 cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup unbleached, all-purpose flour
- ½ cup butter cold
- ½ cup rolled oats
- ¼ cup brown sugar
Instructions
-
Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
-
In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, ginger and ¼ teaspoon cinnamon.
4 cup blueberries, 1 cup granulated sugar, ¼ cup cornstarch, 1 tbsp lemon juice, ½ tsp ground cinnamon, ¼ tsp ground ginger
-
In a mixing bowl combine the flour, oats, brown sugar, and remaining cinnamon. Stir well to combine. Shred the cold butter over the top and stir to combine until coarse crumbs are formed.
1 cup unbleached, all-purpose flour, ½ cup rolled oats, ¼ cup brown sugar, ½ cup butter
-
Alternatively, in a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps. Stir in the oats, sugar, and remaining ¼ teaspoon cinnamon.
-
Divide the blueberry mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes. Spoon the crumble on top.
-
Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
Notes
To make ahead: I like to serve this dish shortly after baking so the topping is crisp but if you bake this advance then you may want to warm it back up in the oven before serving and bring the crispiness to the topping again.
To make a large dessert: If you don’t want to make mini blueberry crumble desserts, you can spoon the mixture into an 8-inch baking dish and top with the crisp topping. Bake for up to an hour until the filling bubbles and the top is crispy. Cover with a sheet of foil if the top browns before the filling has thickened.
To give as gifts: These mini blueberry crumbles are great for gifting. I like to use these small disposable tins.
Nutrition
Calories: 359kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 105mg | Potassium: 100mg | Fiber: 3g | Sugar: 39g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg
This post was originally published on May 29, 2016. It has been updated for content and clarity.
