Can you make blueberry crisp with frozen blueberries?

Yes! You can use frozen blueberries to make blueberry crisp. Frozen berries make this recipe easy and convenient all year round. Whether it's blueberry season or not, you can still enjoy a delicious berry crisp.

Can you make blueberry crisp ahead of time?

Yes. You can make blueberry crisp in advance. To reheat, put it back into the oven or using a microwave for 30 second intervals until the berry crisp is warm. Serve with a scoop of vanilla ice cream!

Does berry crisp need to be refrigerated?

No. Berry crisp does not need to be refrigerated. However, it does last longer if kept in the fridge.

How long does blueberry crisp last?

Blueberry crisp lasts up to 4 days on the counter at room temperate or up to a week stored in the fridge. Be sure to cover the fruit crisp with foil or store it in an airtight container.

Can blueberry crisp be frozen?

Yes. Blueberry crisp can be frozen. Prepare the blueberry crisp, wrap tightly in plastic wrap and freeze unbaked. To bake a berry crisp from frozen, bake for about an hour at 350 degrees F or until hot and bubbly.

Easy Blueberry Crisp for Two

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy blueberry crisp for two is the perfect healthy dessert. Filled with juicy blueberries and a sweet oat topping. Serve with whipped cream or vanilla ice cream.

Author: Marley Braunlich
Prep Time: 5
Cook Time: 25
Total Time: 30 minutes
Yield: 2 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Units Scale

Blueberry Filling:

1 heaping cup blueberries, fresh or frozen
2 tablespoons pure maple syrup
2 tablespoon chia seeds*
zest of one lemon, optional

Oat Topping:

1/2 cup rolled oats (gluten-free if necessary)
1/2 cup oat flour (gluten-free if necessary)
1/2 teaspoon cinnamon
3 tablespoons coconut oil, melted*
1/3 cup brown sugar*
1/4 teaspoon salt
1/4 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Add heaping 1/2 cup of blueberries to two oven safe ramekins/small baking dishes. To each dish, add one tablespoon of maple syrup, some lemon zest, and 1 tablespoon of chia seeds OR 1 teaspoon of cornstarch.
Add oat topping ingredients to a small mixing bowl and stir to combine. Sprinkle topping equally over the blueberries in each small baking dish. Use your fingers or a spoon to pack down the crumble topping just a bit.
Place both ramekins on a lined baking sheet. Place the baking sheet in the oven at 375F for 25-30 minutes.
Serve warm as is, or add a scoop of vanilla ice cream or even fresh whipped cream to top it off!

Notes

Substitute the chia seeds for about 2 teaspoons corn starch if you'd like.

You can swap the coconut oil for 4 tablespoons unsalted butter, melted.

You can use coconut sugar instead of brown sugar to make this recipe naturally sweetened.

Depending on the size of your ramekin, the blueberry filling should bubble up to the edges of the dish or a little may leak out so make sure you place the dishes on a lined baking sheet to catch any drips.

Nutrition

Serving Size: 1
Calories: 640kcal
Sugar: 46.98g
Sodium: 310.08mg
Fat: 28.2g
Saturated Fat: 18.53g
Carbohydrates: 91.05g
Fiber: 10.47g
Protein: 9.7g
Cholesterol: 0mg

Find it online: https://bakedabundance.com/blueberry-crisp-for-two/