I went blueberry picking near my hometown this weekend and after cleaning 4-1/2 gallons of berries, I needed some kind of treat so I whipped up these individual blueberry crisps.
Wild blueberries are so much better than store bought – they’re smaller and take a while to pick (even when you get into a good patch) but all the sweetness of a store bought blueberry seems to be concentrated into the smaller wild berry. However, it can be hard to find a good place to pick. Growing up in Ely there are two secrets you don’t share with anyone (even close friends – unless you blindfold them anyway, right JF?) – your favorite fishing hole and your best blueberry patch. Well, we found a new blueberry patch and were able to pick quite a few blueberries.
Cleaning this many berries can be quite a production so we use a method my husband’s grandparents taught him. You roll up some towels on the table, dump the blueberries into the middle, and roll them off the table into a cake pan, sliding any green ones or leaves off to the side.
I happened to have some leftover crisp topping from a couple weekends ago, so this was super easy to throw together. I put about a ½ cup of blueberries into an individual ramekin and sprinkled on 2-3 T of crisp topping.
I put it into my toaster oven at 375 degrees. I set it on a foil lined tray just in case any of the blueberry bubbled over.
Baked it for about 20 minutes until the blueberries were hot and bubbling over the topping; and the topping was golden.
I didn’t have any at home, but topping it with some ice cream or whipped cream would take this over the top!
This was so easy and so good. And as yummy as this was, I’m really glad I didn’t make an entire pan of crisp – with 2 people in our house it’s hard to eat large desserts like that. Plus with the made ahead crisp topping, I can just whip up another dessert whenever the mood strikes. We certainly have plenty of berries in our freezer!
If you want to make full-size version. I’d recommend using about 4 cups of berries for an 8×8 pan and increasing your baking time to about 30 minutes.
- ½ c fresh or frozen blueberries
- 3 T crisp topping
- Crisp Topping:
- ¾ c dark brown sugar
- ½ c flour
- ½ 1 minute oats
- ¾ t cinnamon
- ⅓ c butter, at room temperature
- Preheat oven or toaster oven to 375 degrees.
- Make crisp topping: Mix together all the ingredients. I like to cut the butter into the dry ingredients with a pastry cutter. This can be kept in the fridge or freezer for a couple weeks to use as needed. Or use the entire batch on a pan of blueberry crisp.
- Place blueberries into a small ramekin and top with crisp topping.
- Bake for 15-20 minutes until the blueberries are hot and bubbly and the topping is golden.
- Enjoy as is or serve with ice-cream or whipped cream!
I like the idea of having a supply of topping in the fridge or freezer. With just two of us at home now we can’t eat a whole pan of dessert, so this suits us….though my bachelor brothers will miss getting the extra!
Keeping a container in the freezer with all the fixins’ Thanks for the recipe
i accidentally used 2x butter XD