An irresistible berry crisp for two. Perfect for making ahead of time and slide into the oven just as you start that special meal. Remove from the oven piping hot just in time for wonderful dessert for two.
Introduction and My Rating
We all love homemade cookies, candy, and other sweets. But some times you want something very special just for two to enjoy.
This is a super easy recipe. Clean your berries, mix with a few ingredients, and add a topping. Then bake until crispy. Just follow these easy step by step photo instructions. Add a scoop of ice cream, and the two of you are in dessert heaven.
This is a modified of a 2014 America’s Test Kitchen recipe published in “The Complete Cooking For Two Cookbook.”
Cobblers, Crumbles, vs. Crisps
Cobblers have a biscuit or cake topping.
Crumbles and crisps are commonly used interchangeably. The differentiating factor is crisps have oats in the topping and crumble do not. This seems to be not widely accepted. So you can call this a crisp or crumble if you must.
While I’m using blueberries here, but this recipe is suitable for almost any berries or mixtures. If frozen, and smaller, like blueberries, you can cook them frozen. You should increase the cornstarch due to the fluid release with frozen berries (included in recipe). And if big berries, like strawberries, they should be cut up.
The sweetness of your berries may be an issue. They may be too sweet or tart, you will need to adjust your sugar up or down a bit.
While I suggest a topping with oats, you can use a streusel topping without the oats.
A suggested topping without oats is two tablespoons butter, four tablespoons brown sugar, three tablespoons flour, and 1/4 teaspoon cinnamon.
This is designed for two ramekins of 8-12 oz each. Also, Corningware's single-serving Grab-it dishes are about the same size. There are smaller ramekins, but this needs to be contained, so a bit too big is better than too small.
Bake at 375 in a middle or lower rack until nicely browned. 25-30 minutes. This recipe may boil over during baking, so a foil-covered tray is needed.
Preheat oven to 375°. Prep your berries. Blackberries or raspberries or any mixture should be fine.
First, test taste your fruit. If very sweet or tart, then you will need to adjust the sugar. Combine 1/4 cup white sugar (depending on sweetness), 2 teaspoons cornstarch (3 teaspoons if using frozen fruit which is generally watery), and 1/8 teaspoon kosher salt.
Toss berries gently with sugar mixture.
Divide the berries into two bowls 10 to 12 oz size.
Combine 1/2 cup AP flour, 1/3 cup rolled oats (not quick), 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
Chop 4 tablespoon firm butter into small pieces and "cut" into the topping mix until the crumble is formed.
Divide the topping over the two bowls.
Bake until the top is golden brown. About 25 to 30 minutes. Cool on a rack for about 10 minutes and serve.
Berry Crisp for Two
- 2 cups berries
- 1/4 cup white sugar
- 2 teaspoons corn starch - increase to 3 teaspoons if frozen berries
- 1/8 teaspoon kosher salt
- 1/2 cup AP flour
- 1/3 cup rolled oats - not quick
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons butter
- Preheat oven to 375°. Prep your berries. Blackberries or raspberries or any mixture should be fine.
- First, test taste your fruit. If very sweet or tart, then you will need to adjust the sugar. Combine 1/4 cup white sugar (depending on sweetness), 2 teaspoons cornstarch (3 teaspoons if using frozen fruit which is generally watery) and 1/8 teaspoon kosher salt.
- Toss berries gently with sugar mixture.
- Divide the berries into two bowls 10 to 12 oz size.
- Combine 1/2 cup AP flour, 1/3 cup rolled oats (not quick), 1/4 cup brown sugar and 1/4 teaspoon cinnamon.
- Chop 4 tablespoon firm butter into small pieces and "cut" into the topping mix until the crumble is formed.
- Divide the topping over the two bowls.
- Bake until the top is golden brown. About 25 to 30 minutes. Cool on a rack for about 10 minutes and serve.
- You can use almost any berries. If large, they should be cut up some. If frozen and smaller, all you need to do is increase the cornstarch (covered in recipe).
- Use 10-12 oz ramekins to bake.
- The topping has oats. I have an alternative topping in the recipe that does not have oats.
- You can make this ahead a day or two. Refrigerate until needed.
- The baking time is excellent for baking during your special dinner.
- Try to serve with ice cream.
ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published July 24, 2012. Updated with expanded options and discussion. Photos were refreshed and a table of contents added.