This Mini Blueberry Crumble combines a sweet blueberry filling with a buttery crumble topping. It is so simple and easy to make and is the perfect dessert to enjoy by yourself or with someone else.
I'm not kidding when I say that this Mini Blueberry Crumble is easy to make. The filling takes three ingredients and the crumble takes five. It can come together in about 10 minutes and bakes for about 35. It's delicious on its own but is even better when topped off with a scoop of vanilla ice cream!
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat oven to 350° F. Combine blueberries, sugar, and cornstarch in a small bowl. Gently fold the dry ingredients over the blueberries until it covers them fully. Set aside.
In a large bowl whisk together the melted butter, flour, sugar, and baking powder until it starts to come together like a dough.
Prep a .5 qt cast iron mini dutch oven or a 9.5 oz ramekin by coating it with cooking spray. Gently add the blueberries into the dish.
Add the crumble over the blueberries in an even layer, but leave some open spots to allow for air to flow to the blueberries as they bake.
Sprinkle turbinado sugar on top. Bake for 38-40 minutes until golden brown. Let cool slightly before enjoying. Top it off with a scoop of vanilla ice cream and dig in!
PrintMini Blueberry Crumble
This Mini Blueberry Crumble combines a sweet blueberry filling with a buttery crumble topping. It is so simple and easy to make and is the perfect dessert to enjoy by yourself or with someone else.
- Prep Time: 10 minutes
- Cook Time: 35
- Total Time: 45 minutes
- Yield: 1-2 servings
- Category: Dessert
Ingredients
Blueberry Filling
- 2 cups blueberries
- 2 tbsp sugar
- 2 tsp cornstarch
Crumble Topping
- 1 oz unsalted butter, melted
- 30 grams flour
- 24 grams sugar
- ½ tsp baking powder
- turbinado sugar, for topping
Instructions
- Preheat oven to 350 F.
- Combine blueberries, sugar, and cornstarch in a small bowl. Gently fold the dry ingredients over the blueberries until it covers them fully. Set aside.
- In a large bowl whisk together the melted butter, flour, sugar, and baking powder until it starts to come together like a dough.
- Prep a .5 qt cast iron mini dutch oven or a 9.5 oz ramekin by coating it with cooking spray. Gently add the blueberries into the dish.
- Add the crumble over the blueberries in an even layer, but leave some open spots to allow for air to flow to the blueberries as they bake.
- Sprinkle turbinado sugar on top.
- Bake for 38-40 minutes until golden brown.
- Let cool slightly before enjoying.
Notes
- This is best when served the same day. It can be enjoyed by itself or topped with ice cream or whipped cream.
- Leftover crumble should be covered in plastic wrap or put in an airtight container. It can be reheated in the microwave for about 10-15 seconds.
- If you don't have turbinado sugar, you can use granulated sugar for a topping.
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