Need an easy, delicious dessert for two—or a small group? This blueberry crisp is quick, simple, and flexible. Use fresh or frozen blueberries, or other berries if you like. Toss with sugar and cornstarch, top with buttery oats, and bake until golden and bubbling. Ready in about 40 minutes.
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Featured Comment by Andrea S.:
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"This recipe is the best! I did add strawberries and blueberries together and it turned out fabulous! This recipe is definitely a keeper!"
⚡ TL;DR (Quick-Answer Box)
What it is: For two—or more, this small-batch blueberry crisp works with any fresh or frozen berries. Easy, cozy, and always satisfying.
Why you’ll love it: Quick prep, simple ingredients, buttery oat topping, and that golden-bubbly finish in about 40 minutes.
How to make it: Toss berries with sugar and cornstarch, add oat-butter topping, and bake until golden and bubbly.
Jump to the Recipe Card or continue to read for details and options.
🫐 Ingredients
- Blueberries – Fresh or frozen, both work great. If using frozen, don’t thaw – just add 50% more cornstarch to thicken the extra juice. You can also use raspberries, blackberries, or a berry mix.
- Sugar – A mix of white and brown sugar balances sweetness and adds depth.
- Cornstarch – Thickens the berry filling, especially important with frozen fruit.
- Rolled oats – Not quick oats. These give the topping its classic crisp texture.
- Pantry staples – Flour, cinnamon, salt, and butter for that golden, buttery crumble.
👨🍳 Quick Overview: How to Make Berry Crisp
This overview is for two 8–12 oz ramekins or one 6-inch round baking dish.
1. Prepare the Berries
- Preheat oven to 375°F.
- Wash your fresh or frozen blueberries (no need to thaw frozen).
- In a bowl, mix sugar, cornstarch, and a pinch of salt.
- Toss the blueberries gently to coat.
- Pour the coated berries into ramekins or a small baking dish.
✅ Pro Tip: Adjust sugar to taste based on the berries’ sweetness. Use 50% more cornstarch with frozen berries to help thicken extra juice.
2. Mix the Topping
- Combine flour, rolled oats (not quick), brown sugar, and cinnamon.
- Cut in cold butter with a fork until the mixture is crumbly.
- Spread the topping evenly over the berries.
- Place the ramekins or dish on a baking tray to catch boil-over.
3. Bake
- Bake for 25–30 minutes until the topping is golden and the edges are bubbly.
- Cool on a rack for 10 minutes before serving.
👇 Scroll down for the printable recipe card and step-by-step photo instructions—or keep reading for pro tips, variations, and serving ideas.
🫐 Blueberries and Substitutes
This recipe is written for blueberries, but it’s flexible enough for other berries too.
- Blueberries – Fresh or frozen both work great. No need to thaw frozen; just add 50% more cornstarch to handle the extra juice.
- Other berries – Raspberries, blackberries, or chopped strawberries all bake beautifully. A store-bought triple-berry blend also works.
- Taste test first – If your berries are tart, add a bit more sugar before baking.
↕️ How to Scale the Recipe (For Two—or More)
This recipe is designed for two but easily adjusts for one—or up to four servings.
- For one: Use half a batch in a 10–12 oz ramekin or small oven-safe dish.
- For two (default): Two 8–12 oz ramekins or one 6-inch round baking dish.
- For four or more: Double or triple the recipe to fit your crowd.
- Four ramekins, an 8-inch round, or an 8x8 baking dish work well.
- For 6–8 servings, use a 9x13 casserole or similar.
⏱ Baking Note: Larger pans may need 5–10 extra minutes. Bake until the topping is golden and the filling is bubbling at the edges.
📏 Scaling Tip: Adjust the ingredient list in the recipe card—the instructions stay the same. It’s an easy recipe to size up or down.
🍯 Topping Options (with or without oats)
🍯 Gluten-Free Topping Option:
Swap the all-purpose flour for almond or oat flour and use certified gluten-free oats. The texture stays crisp, buttery, and just as good as the original.
🥣 No-Oats Topping Option:
Skip the oats and make a simple streusel topping instead:
Mix 4 tablespoons brown sugar, 3 tablespoons flour, ¼ teaspoon cinnamon, and cut in 2 tablespoons cold butter until crumbly.
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🧊 Make Ahead and Storage Tips
You can prep the crisp up to a day ahead. Store the topping separately, then add it just before baking.
If starting from cold, add a few extra minutes of bake time.
Leftovers? Cover and refrigerate for 3–4 days, or freeze for up to 3 months.
Cool completely before freezing, then wrap tightly in plastic and foil.
🤔 How to Serve and Reheat
Serve warm—straight from the oven or reheated.
Top with vanilla ice cream for the classic combo.
For best texture, reheat in the oven; microwave briefly if you’re in a hurry.
😊 Easy Dessert Recipes
Need another easy dessert? Try one of these reader favorites:
❓ FAQs
• Cobblers have a biscuit or cake topping.
• Crisps usually include oats; crumbles don’t.
• This one’s technically a crisp—but people often use the names interchangeably.
Two common reasons:
1. It needs time to cool. Let it rest 10 minutes after baking so it thickens.
2. Frozen berries release more liquid. Use 50% more cornstarch, or add a bit more next time if it’s still loose.
You can use raspberries, blackberries, strawberries, or a frozen triple-berry blend.
If your berries are tart, add a little more sugar before baking.
📖The Recipe Card
Blueberry Crisp for Two or More (Fresh or Frozen Berries)
Ingredients
- 2 cups berries - fresh or frozen
- ¼ cup white sugar - (adjust for sweetness of berries)
- 2 teaspoons corn starch - (Increase by 50% if frozen berries)
- ⅛ teaspoon kosher salt
- ½ cup all-purpose flour
- ⅓ cup rolled oats - not quick
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 4 tablespoons butter
Step-by-Step Instructions
Prepare the Berries
- Preheat oven to 375°F. Wash your fresh or frozen mixed berries (no need to thaw frozen). Blueberries, blackberries, cut-up strawberries, raspberries, or any mixture should be fine.
- Taste your fruit first. You will need to adjust the sugar if it is very sweet or tart. Combine ¼ cup white sugar (depending on sweetness), 2 teaspoons cornstarch, and ⅛ teaspoon kosher salt.If using frozen berries, increase the cornstarch by 50%.
- Toss berries gently with the sugar mixture.
- Divide the berries into two bowls 10 to 12 oz size. Or use a single 6-inch round baking dish.
Mix the Topping
- Combine ½ cup all-purpose flour, ⅓ cup rolled oats (not quick), ¼ cup brown sugar, and ¼ teaspoon cinnamon.
- Chop 4 tablespoons of firm butter into small pieces and "cut" into the topping mix until the crumble is formed.
- Divide the topping over the bowl(s). Place on a baking tray to catch any boilover.
Bake
- Bake until the top is golden brown and bubbling around the edges. It takes about 25 to 30 minutes. Frozen berries may take a few minutes more. Cool on a rack for about 10 minutes and serve.
Recipe Notes
Pro Tips
- You can use almost any berries. If large, they should be cut up a bit. If frozen, simply increase the cornstarch.
- Use two 10-12 oz ramekins to bake. A double recipe will fit a 6X9 baking dish. For more options and tips on scaling this recipe, please refer to the post.
- The topping has oats and gluten. Gluten-free and non-oat toppings are in the post.
- Try to serve it with ice cream.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
This is a modification of a 2014 America’s Test Kitchen recipe published in “The Complete Cooking For Two Cookbook.”
Originally Published July 24, 2012. Updated with expanded options and discussion. Photos were refreshed, and a table of contents was added.
Constance says
Very delicious! Blueberries in season & sweet so I only needed 1 tsp sugar.
Will def be making again 😋
Clare says
Delicious! Simply and fast, I used freshly picked frozen blueberries. I used a small cast iron skillet instead of the two small dishes, and it turned out amazing..will be saving recipe and definitely making again! Thank you!
Diane Toth says
I make this all the time using your recipe.
I love it.
Thanks for sharing it with us.
Andrea S says
This recipe is the best! I did add strawberries and blueberries together and it turned out fabulous! This recipe is definitely a keeper!
Adrienne Viramontes says
Unlike most of the other comments, I needed to use an apple. And, I thought that maybe an apple, black, and blueberry crisp, for a type 1 diabetic, might be a nice change for breakfast. I substituted splenda/fake sugar for the white sugar, but used real brown sugar. I substituted white flour with Red Fife stone ground whole wheat flour from Wisconsin (in support of local business) but any whole wheat flour will do. All I can say is that I was aware of how some of the fresh baked berries squirted delectable juices while surrounded by the crisp texture. It was divine, especially for a Sunday morning during a pandemic. I might have it with low sugar vanilla ice cream tonight for dinner. Cheers and thanks Cooking for Two!
Norie says
In case you aren't aware... Swerve makes and excellent brown sugar substitute. I use it when making this recipe.
Cindy says
Nice recipe for two. I've made this twice exactly as is. We really enjoy since it's just the two of use these days. Making it again this evening!
Patty says
I’m so glad I found this recipe for two, it’s the perfect size for me and my husband. I had just about 2 cups of blueberries that needed to be used and my husband wanted a crisp. It
turned out great and it’s delicious. Thank you.
Anita Mayer says
This a wonderful recipe especially since its created for two people! I did add just a pinch of salt to the topping and I also split it up between three people. My mom and I eat lighter so we shared half of the recipe in 4 ounce dishes. Thank you! keep them coming with the recipes for two!!!
Patrice says
This was soooo good!!! I only had 2 cups of blueberries so this was perfect. I need gluten free so just subbed 1/4 cup almond flour mixed with 1/4 cup gluten free flour. Added pecans to the topping. I can’t stop eating it right now!!!
FoodPorn says
This looks gorgeous and delicious. I like how it's geared toward two people. Sometimes we don't need so much food for less people.