I think the only dessert we ever ate in the summer as children was fruit crisp, and for good reason. Occasionally we had a scoop of vanilla ice cream on top, that melted into a swirling pool between chunks of fruit and oatmeal topping. Today’s recipes is a delicious fruit crisp, for two! I hope you enjoy the melty, gooey, blueberry deliciousness that is today’s post.
Anybody else freaking out that it’s already MID AUGUST? I literally feel like the entire first half of the year just flew by. Aside from the fact that summer is practically over, I’ve got a couple fun things coming up that I’m looking forward too. My little (15 year old) sister is coming to visit me this week and I could not be more excited! I’m hoping the weather cooperates and we can do all the fun Minnesota things like walking Neko around the lakes, going to the sculpture garden (the MOST tourist thing), and eating all our favorite Minneapolis foods. And by all our favorites I’m basically talking about the black ice cream at Milkjam in Uptown. It’s a dream.
Next weekend I am also going to Phoenix to visit a good friend from high school. Hopefully I don’t melt in the 100 F + degree weather. If any of you have recommendations for great places to eat and fun things to do in Phoenix, let me know! I finally pulled the trigger on this cute swim suit I have been wanting so maybe it will make an appearance. It’s about damn time I bought some clothing that was not related to bikes.
Anyways, blueberries have been on mega sale here in Minnesota the last couple of weeks so I decided to make single serve blueberry crisps for me and Dan. I swear they were like 4 pints for $5 at the grocery store, and then we spilled an entire container on the floor at Fresh Thyme. Oops.
For other variations on this recipe, feel free to swap with any fresh fruit you have on hand. You may also use frozen fruit, but I have not tested this and may need to adjust the bake time.
Blueberry Crisp for Two
Author: Dana Zychowski
Active Time: 15 minutes
Total Time: 45 minutes
Servings: 2 servings
Recipe Type: Dessert, Single Serve
- 1 pint fresh blueberries
- zest of one lemon
- juice of one lemon, about 2 TBSP
- 3 tsp arrowroot starch
- 1/2 tsp vanilla bean paste
- 2 TBSP maple syrup
- 1/2 cup all purpose flour
- 1/4 cup old fasioned oats
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 tsp baking soda
- 1/4 tsp salt
Preheat oven to 400 deg F.
Combine blueberries, lemon zest, lemon juice, arrowroot starch, vanilla bean paste, and maple syrup in a medium sized bowl. Stir to combine until all blueberries are evenly coated. Distribute filling evenly between two small bowls or one medium sized serving dish.
Combine remaining ingredients and mix until evenly combined. Make sure the coconut oil is well mixed and you don’t have large clumps throughout the mixture. Sprinkle the topping evenly over each dish. Bake at 400 deg F for 25-30 minutes, or until the topping begins to brown. Place a baking sheet beneath the serving dishes in case they bubble over. Allow to cool slightly before serving with a scoop of vanilla ice cream.