This past weekend Brandon and I wanted to go berry picking. Turns out; we were a little late for picking blueberries and raspberries. Boo.
At least we still managed to find some DELICIOUS blueberries and blackberries being sold along the Michigan roadside farm stands! YUM!
sourceAfter purchasing a huge stash of berries, I got a hankering for some blueberry crisp! See, I’m what you call a motivated eater. If I want something, I make it! I decided to throw together 2 little ramekins worth of dessert (which is perfect for those of us who have ZERO self-control when it comes to ANY form of crumbly, sugary topping)!
If you are looking for a dessert to make your house smell warm and inviting and make your tastebuds say WOW!, then make up some berry crisp today!
Believe me, it’s hard to wait almost 40 minutes to dig in but once you finally get to take that first bite, you’ll feel like you’re in heaven.
BEFORE.
Individual Blueberry Crisp Cups
Adapted from The FoodNetwork
Makes 4 (4-oz) cups
Topping:
- 1/4 cup all-purpose OR whole wheat flour (I used whole wheat)
- 2 tablespoons of brown sugar
- 1/3 cup chopped walnuts (or nut of choice)
- 1 tsp cinnamon
- 1/3 cup rolled oats
- 2 tablespoons unsalted butter
Place the flour, sugar, nuts and oats into a large mixing bowl. Combine. With a fork (or hands), work the butter into the dry ingredients until it is crumbly.
Filling:
- 6-8 oz of fresh blueberries
- 1 tablespoon sugar
- 1 tsp cornstarch
- 2 tablespoons topping
Preheat oven 350 degrees. Place the berries, sugar, cornstarch, and 2 tablespoons of crisp topping into a medium mixing bowl. Stir to combine. Divide the mixture evenly between 4 (4-ounce) ramekins. Sprinkle each ramekin with the remaining crisp topping, dividing evenly. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 10-15 minutes before serving.
Nutritional Profile: 247 calories, 13.3 g fat (4.4 g sat, 4.9 g poly, 2.6 g mono), 33.2 g carbohydrate, 3.9 g fiber, 16.4 g sugar, 4.8 g protein
AFTER.
QUESTION: Any fun desserts YOU made this weekend?
[...] Individual Blueberry Crisp Cups - The Healthy Apron (These look so tasty!!) [...]
There’s blueberry picking here in Essex County until the end of August if you’re willing to cross the border. I go every year to Klassen’s to pick them.
Oh this is looks wonderful!!!! You nailed it!!
Yum yum! This crisp looks amazing. For some reason, I always think of apples. What a great twist. And yes, individual portions are a must. I made an apple crisp the other week and I gave most of it away since I didn’t trust myself to be with the delicious dessert.
I made some Cocoa Pecan Pumpkin Ice Cream.
Your Blueberry Crisp looks SO good! If only I had some blueberries.
great idea to make small little guys! we enjoyed some cake for our 1 yr anniversary this weekend. super yum!!
Looks delicious!! My grandparents live in Michigan and we always go blueberry picking in the summer when we visit. Last year my mother brought back nearly 20lbs of blueberries. I still have some in my freezer
Blueberries are the BEST!!!!! Wish the season lasted longer! Hope you have a great Monday!!
I love any baked good that included blueberries! They are my favorite summer fruit!
I should definitely give this recipe a try since I have yet to use my ramekins!!
Love this! I actually have some blueberries that need to be used.
YUM!
I made some brownies, ate a bite and then had my fiance take them to his bachelor party.
WOW. Amazing recipe and I have a huge thing of blueberries….yey!!!
Sounds yummy Erin! I love berry picking and like to follow a one-for-me, one-for-the-basket rule! No major dessert happenings in my kitchen this weekend, but I did make some really good popsicles!
Thank you for making little individuals – I too am one of those people who can’t be trusted around a 9×13 pan of any kind of “crisp”! This looks delicious Erin. This weekend I made a healthier version of my favourite zucchini bread and it turned out fantastic!
Thank you for making little individuals – I too am one of those people who can’t be trusted around a 9×13 pan of any kind of “crip”! This looks delicious Erin. This weekend I made a healthier version of my favourite zucchini bread and it turned out fantastic!
Mmmmmmm I love individual desserts. I have tons of blackberries growing at my house (not by choice but I’ll take it.
), which I bet would be great in this!
These are beautiful! And look so delicious…Crisps of any type of fruit are my favorite type of dessert.
Yes. Yes. 1000x YES! bahaha! =) Erin they look absolutely amazing! I would for sure make this! with almonds added for extra protein! yesss! <3
Looks great — can’t wait to try it out! Thanks! xoxo from Trinidad
I tried it with and without ice cream but actually preferred it without!
Yuum! That crisp looks amazing!!!!!!
I’ve always wanted to go berry picking!! Unfortunately, in Miami the populated city-life is not exactly a prime berry farm location
I went to the blurberry farm a couple of miles away only to find out they had been mostly picked through already too
That crisp looks delicious! I think I’d put a nice big scoop of vanilla ice cream on top 