Mini Blueberry Crisp

Sometimes the universe tells you (or rather I should say me) to shift my thinking. One of those big paradigm shifts pushing me in the direction of, of all things' smaller scale. So exactly when and where did such a seismic shift happen? It happened last week while walking through my favorite pottery shop in Door County, Wisconsin. The moment I saw the most beautiful six inch pie plates I immediately envisioned myself making a Mini Blueberry Crisp for two in them. Which seemed kind of funny and a bit odd considering I was in cherry and apple country, 

You might wonder why it has taken me so long to think about the brilliance of making desserts for two. Rather than having me go on endlessly (which I am really good at doing), let's just agree that we all have reasons for needing slightly rustic, irresistibly cute mini blueberry crisps in our lives. 

Making desserts for two isn't simply about cutting a recipe in half or quarters. The ratios of ingredients in full size desserts don't always lend themselves to being adapted to smaller scale ones. In creating this recipe for a Mini Blueberry Crisp I wanted it to have all of the flavor (and then some) and all of the eye-candy look you might get at a great bakery or fancy restaurant. More importantly, I wanted this inaugural foray into mini-desserts to be perfectly executed. Along with being simple to make. And I think I nailed it!

Granulated sugar is used in the blueberry filling, while light brown sugar is used in the topping. The use of the two sugars gives the baked tart the right depth of sweetness. Instead of using flour as a thickener in the blueberry filling, cornstarch is the thickening agent of choice. Cinnamon is used in both the filling and the topping. Just an 1/8 of teaspoon in each is all this crisp needs. Old-fashioned oats, unsalted butter, lemon zest, freshly squeezed lemon juice, all-purpose flour (for the topping), Kosher salt, and of course, the star of the show, fresh blueberries round out the ingredient list. With fresh blueberry season right around the corner, this might become your new signature summer dessert.

One of many things I love about this Mini Blueberry Crisp is it's versatility. It can be early in the day and either be served at room temperature or quickly reheat it before serving. Or the crisp topping can be made early in the day, covered and refrigerated until the crisp is ready to be assembled. 

Surprisingly, the baking time for mini-desserts is similar to the time it takes for full sized ones. And in this case, the mini blueberry crisp bakes for 30-35 minutes in a preheated 400 degree (F) oven. The key to achieving the perfect serving consistency is to allow the baked crisp to rest at least 30 minutes before serving. This gives the filling time to slightly solidify, while still retaining its' warmth.

A big scoop of vanilla ice cream is the obligatory finish, right? Yes, that would be one of those rhetorical questions! Because everyone knows blueberry crisp and vanilla ice cream go together like peanut butter and jelly, cookies and milk, or chips and salsa.

The recipe for this Mini Blueberry Crisp comes with a warning. It's a fruit dessert destined to be the most perfect, impressive, scrumptious finishing touch to any casual weeknight/weekend dinner, any special occasion meal, and/or date night. Which is a. rather bold, significant proclamation considering I am someone who absolutely adores all things chocolate. But that's my story and I am sticking to it! 

If making this dessert for two, I highly recommend serving it with two spoons rather than dividing it into two servings. Especially, if you are sharing this swoonworthy dessert with someone special. 

Recipe

Mini Blueberry Crisp

Serves 2 generously, Serves 4 satisfyingly

Ingredients

Crisp Topping

1/3 cup (44g) all-purpose flour

1/3 cup (33g) old-fashioned oats, plus a tablespoon for sprinkling on top

1/4 cup (50g) light brown sugar, firmly packed

1/8 teaspoon Kosher salt

1/8 teaspoon cinnamon

5 Tablespoons (71g) unsalted butter, room temperature

Blueberry Filling

2 cups (290g) fresh blueberries

1/3 cup (65g) granulated sugar

Zest of half of a small lemon

1 Tablespoon freshly squeezed lemon juice

1 Tablespoon and 1 teaspoon cornstarch

1/8 teaspoon cinnamon

1/8 teaspoon Kosher salt

Vanilla Ice Cream

Directions

Crisp Topping

1. In a medium sized bowl, combine all ingredients. Blend together using a fork or your hands until the mixture comes together. Gently squeeze into small clumps. Set aside. 

Blueberry Filling

1. Preheat oven to 400 degrees (F). Lightly butter a 6" pie dish. 

2. In a medium sized bowl, combine the blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and Kosher salt. Stir to combine.

3. Spoon the blueberry mixture into the pie dish.

4. Evenly top the blueberries with the crisp topping. Sprinkle on the additional one Tablespoon of old-fashioned oats.

5. Place the pie dish on a baking sheet before inserting into the oven. 

6. Bake for 30-35 minutes or until the blueberry filling begins bubbling thickly along the edges and/or the crisp topping is golden brown.

7. Remove from the oven and let rest at least 30 minutes before serving. The cooling time will allow the filling to further thicken, yet will still be warm when serving. Alternately let the mini blueberry crisp rest more than an hour or so and serve it at room temperature.

8. Top with some vanilla ice cream when serving. Serve the crisp with two spoons or divide into two dishes. 

Notes: (1) You could easily serve 4 people with this recipe. Just make certain everyone gets their own scoop of ice cream. (2) I bought the pie plate from TR Pottery INC in Fish Creak, Wisconsin. You can find the link to their website here.

Misty morning in Fish Creek, Wisconsin (May 2022)