This Gluten Free Single Serving Blueberry Crisp is the perfect individual healthy dessert recipe! It only requires 8 ingredients and a few minutes to prepare and is absolutely delicious.
Sometimes you just need an easy single-serving dessert recipe. I love to make a Single Serving Vegan Pear Crumble or a Single Serving Vegan Double Chocolate Cookie, or Chocolate Covered Dates when I want something quick and just for me. And if I have another person around, I'm definitely making my Small Vanilla Cake!
And this Single Serving Blueberry Crisp is another simple individual dessert recipe to add to the list!
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Why You Will Love This Recipe
- This blueberry crisp recipe is healthy, gluten free and vegan!
- It contains no refined sugar- just a bit of maple syrup.
- This recipe is super easy so its perfect for beginners.
- I use frozen blueberries in this recipe, so you can make it year round!
- And its absolutely delicious!
Ingredient Notes
Frozen Wild Blueberries: I love frozen wild blueberries for this single serving blueberry crisp recipe because I think they have the most flavor. They also make a delicious Blueberry Compote!
Cornstarch: To thicken the juices that the berries release.
Rolled Oats: For the crumble topping. I like old fashioned rolled oats best, but you can also use quick oats.
Maple Syrup: To add a little sweetness without using refined sugar.
Nut Butter: You can use any nut butter you like- peanut butter, almond butter or cashew butter will all work.
Variations and Substitutions
Don't have frozen blueberries? A berry blend will work here, too! But don't use strawberries. They are too big.
Instead of cornstarch, you can use flour if you don't need this healthy Single Serving Blueberry Crisp to be gluten free.
Step-by-Step Instructions
Step 1. In a small bowl, combine frozen blueberries, cornstarch, maple syrup and lemon juice. Toss to combine.
Step 2. Add the blueberry mixture to an 8 ounce ramekin.
Step 3. In another small bowl, add rolled oats, maple syrup, nut butter, cinnamon and salt. Stir until well combined.
Step 4. Top the blueberry mixture with the oat crisp topping. Then, place the individual blueberry crisp onto a baking sheet and bake!
Recipe FAQs
Yes! You can make this recipe up to a day ahead of time. Add the blueberry mixture to the ramekin and top it with the crisp topping. Then, wrap the ramekin with plastic wrap. Keep the unbaked crisp in the refrigerator for up to a day before baking.
This crisp topping is made of rolled oats, nut butter, maple syrup, a pinch of cinnamon and a pinch of salt.
Nothing! Both refer to a fruit-based dessert with an oat topping.
Expert Recipe Tips
Place the ramekin onto a baking sheet just in case the blueberry filling simmers over the side.
Looking for More Vegan Berry Desserts?
If you tried this Gluten Free Single Serving Blueberry Crisp recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Single Serving Blueberry Crisp (Gluten Free!)
Equipment
- 1 8 ounce ramekin or similar size baking dish
- 2 Small Bowls
- 1 Spatula
- Measuring Cups and Spoons
Ingredients
For the Blueberry Filling
- 1 Cup Frozen Blueberries
- 2 teaspoon Cornstarch
- 1 ½ tsp Maple Syrup
- 1 tsp Lemon Juice
For the Topping
- ⅓ Cup Rolled Oats
- 1 Tbsp Nut Butter any type will work!
- 1 tablespoon Maple Syrup
- Pinch of Cinnamon
- Pinch of Salt
Instructions
- In a small bowl, combine frozen berries, cornstarch, maple syrup and lemon juice. Toss together with a spoon, place mixture in a small oven safe dish.1 Cup Frozen Blueberries, 2 teaspoon Cornstarch, 1 teaspoon Lemon Juice, 1 ½ teaspoon Maple Syrup
- To another small bowl, add the bowl add oats, nut butter, maple syrup, salt and cinnamon. Mix until well combined.⅓ Cup Rolled Oats, 1 tablespoon Nut Butter, 1 tablespoon Maple Syrup, Pinch of Cinnamon, Pinch of Salt
- Top the berry mixture with the crumble and press it down with your fingers. Then, place the ramekin onto a baking sheet.
- Bake in a 350* oven for 30-33 minutes. Let cool a bit before enjoying.
C. says
I can’t believe there aren’t any reviews on this recipe. It was perfect. I ate it as breakfast! I have been looking for a way to increase my intake of blueberries. Given the climate where I live, I generally rely on frozen berries which in my experience often taste better than the ones trucked here all the way from California. If you usually rely on pancakes, a muffin (or doughnut!) in the morning this is an unprocessed, nutritious gluten free swap. Next time I am going to replace the cornstarch which the healthier, non-gmo arrowroot powder and I’m going to try to reduce the maple syrup in the crumble part. Best part: It is so easy and truly fast to throw together. Looking forward to quickly making this again when folks around me are snacking on cookies (now I’ll actually be able to resist).
Sally says
Simple, delicious dessert. This recipe is a keeper!