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Small batch blueberry crumble with golden crumb topping baked in a white dish

Blueberry Crumble for Small Batches

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A small-batch blueberry crumble baked in a compact dish with fresh blueberries and a simple crumb topping. Designed for smaller servings and casual desserts.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • Small Baking Dish
  • Mixing bowls
  • Fork or Pastry Cutter

Ingredients
  

Blueberry Filling

  • 2 cups fresh blueberries
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp lemon juice
  • 1/4 tsp vanilla extract

Crumble Topping

  • 1/3 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 3 tbsp unsalted butter cold, cut into pieces

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease a small baking dish. Place the dish on a baking sheet to catch bubbling juices.
  • In a bowl, gently mix fresh blueberries with sugar, cornstarch, lemon juice, and vanilla until coated. Transfer to the baking dish.
  • In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add cold butter and cut it in until crumbly.
  • Sprinkle the crumble topping evenly over the blueberry filling without pressing it down.
  • Bake for 30 to 35 minutes until the filling bubbles and the topping is lightly golden.
  • Cool for at least 15 minutes before serving so the filling thickens.

Notes

Serve warm or at room temperature. Store leftovers refrigerated for up to 3 days.
Keyword blueberry crumble for two, blueberry crumble small batch, small batch blueberry crumble