Quick and Easy Blueberry Crumble for Two


blueberry crumble

I’m back again to share one of my favorite recipes with you! If you know me at all, you know that I love desserts. You could give me pretty much anything with sugar in it and I would love it. So I find myself trying to make recipes that are lower in sugar but indulgent enough to feel like a dessert – and this recipe definitely delivers. The best part about it is that it makes only two servings, so I don’t have an entire pan of blueberry crumble to eat. It can be made with pretty much any fruit, and this recipe is even delicious with a mix of berries such as blackberries, blueberries, and raspberries.

Processed with VSCO with hb2 preset

Pictured above with a delicious scoop of Halo Top vanilla bean ice cream.

Blueberry Crumble for Two

For the blueberries:

  • 1 cup of fresh blueberries (can use frozen, but omit sugar)
  • 1 tsp sugar
  • 1 squeeze lemon juice
  • 1 tsp corn starch

For the topping:

  • 1 tablespoon butter or coconut oil, melted
  • 1-2 tablespoons slivered almonds
  • 3 tablespoons oats
  • dash of salt
  • 1 tablespoon brown sugar
  • drizzle of honey
  • dash of cinnamon


  • Preheat oven to 375 degrees.
  • Mix the blueberry ingredients together in a small bowl
  • Melt butter and then add the other topping ingredients and stir.
  • Stir blueberries and divide between two greased ramekins. This also works in a muffin tin.
  • Divide topping between two ramekins.
  • Bake for 15-18 minutes or until crust is brown and berries are bubbling.



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