Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!
Do you like blueberries? We sure do… in cereal, muffins, pies, crisps, scones, cakes, salads and eaten right off the blueberry bushes in our backyard! If you enjoy them like we do, then you will really enjoy this blueberry crumble!
Our two sons are grown men now, so these days my husband and I can easily enjoy meals made for two. My grocery bill is extremely thankful, too! Maybe you’re in the same boat, wanting to make a delicious dessert, but don’t need a HUGE dessert hanging around the house for days and days. Perhaps you only need to cook for one or two… then this yummy recipe is for YOU!
That’s where this easy blueberry crumble for two comes in handy! Two individual sized desserts in 12 ounce ramekins! You can also make this dessert for two in a small baking dish (8.5 x 5.5 inches), if you don’t have access to individual sized ramekins!
Prepare Your Baking Dishes For Filling
Cover a baking sheet (with rimmed edges) with aluminum foil. The foil is there to catch any blueberry filling that bakes OUT of the ramekins. Doing this one step really helps with cleanup (and you’ll be thankful you did this later!).
Spray each of the ramekins (or the baking dish) lightly with non-stick baking spray on the bottom and sides, and place on top of the aluminum foil. Preheat your oven to 375° F. and adjust an oven rack to a lower-middle position.
Prepare The Blueberries
Place the blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl, and gently stir to combine. If you think the blueberries you’re using are too tart, you can easily add a couple more teaspoons of sugar, if desired.
The blueberries will end up being coated with the sugar/cornstarch mixture, which is exactly what you want!
Evenly divide the sugared blueberries between the two prepared ramekins (or baking dish, if using).
Make The Streusel Topping For The Blueberry Crumble
It’s very easy to make the streusel topping for the blueberry crumble. Place oats, flour, brown sugar, cinnamon and very cold small chunks of butter in a medium bowl.
Using a pastry blender, two forks, or your fingers, combine these ingredients until the butter becomes about the size of a dime. You can also “pinch” the butter into the ingredients, so you are able to make the powdery ingredients adhere to the butter, forming clumps.
Top The Blueberries With Streusel Topping
Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up what you can and dump it back on top!
Make sure to use all the topping! The streusel will be piled pretty high on top of the blueberries, but will decrease in size once baked.
Baking The Blueberry Crumble
Place the desserts in a preheated 375° F. oven, and bake for approximately 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time.
When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Remember that aluminum foil under the dishes? Told you that you would be thankful you added that little step! (When done, just throw away the foil… easy cleanup!)
Transfer the finished blueberry crumble to a wire rack, and let the dessert cool for about 15 minutes before serving. They are very hot!
Once the blueberry crumble has cooled a bit, it is ready to serve. Yes… I TOTALLY recommend serving this yummy dessert with a scoop of vanilla ice cream! It adds extra calories, but sometimes ya just gotta go with it! YUMMO!
Thanks for stopping by today. I truly hope you will consider trying this decadent, yet simple blueberry crumble recipe. Pretty sure you will love it!
All of my recipes can be found in the Recipe Index, located at the top of the page. Be sure to check out my recipes for individual sized strawberry cobbler, old-fashioned peach crisp, or mini apple crisps! Have a wonderful day!
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Original Recipe Source: One of my cookbooks called “The Complete Cooking For Two Cookbook”, published 2014 by The Editors at America’s Test Kitchen, pages 367-368
Blueberry Crumble For Two is a simple and delicious dessert, featuring ramekins packed with fresh blueberries, capped with a buttery streusel topping!
- ¼ cup granulated sugar
- 1½ teaspoons cornstarch (acts to thicken fruit without cooking)
- 1 pinch salt
- 2 cups blueberries
- ½ cup all purpose flour
- ¼ cup packed brown sugar
- ⅓ cup old-fashioned rolled oats (do not use instant or quick cooking)
- ¼ teaspoon ground cinnamon
- 4 Tablespoons unsalted butter , cut into chunks and very cold
Cover a baking sheet (with rimmed edges) with aluminum foil. Spray two (12 oz.) ramekins (or an 8.5 x 5.5" baking dish) lightly with non-stick baking spray on bottom and sides; place on top of the aluminum foil. Preheat oven to 375° F. and adjust an oven rack to a lower-middle position.
Place blueberries in a medium sized bowl. Add granulated sugar, cornstarch and a pinch of salt to the bowl; gently stir to combine. If you think the blueberries you're using are too tart, you can easily add a couple more teaspoons of sugar, if desired. Blueberries should be coated when done. Evenly divide the sugared blueberries between the two prepared ramekins or baking dish.
Make streusel topping: Place oats, flour, brown sugar, cinnamon and very cold, small chunks of butter in a medium bowl. Using a pastry blender, two forks, or fingers, combine these ingredients until butter becomes about the size of a dime. You can also "pinch" butter into the ingredients, so you are able to make the powdery ingredients adhere to butter, forming small clumps. Top each ramekin with the streusel topping, dividing it evenly between the two dishes. If it spills onto the foil, just scoop up and dump it back on top! Use all the topping!
Bake at 375° F. for approx. 30 minutes. Rotate the baking sheet in the oven halfway thorough the baking time. When done, the blueberry crumble should be golden brown on top, and be bubbling all around the edges. Transfer the ramekins to a wire rack, and let cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream... and enjoy!
Here’s one more to pin on your Pinterest boards!