This wholesome Single-Serve Blueberry Crumble recipe is made with five basic ingredients and results in the perfect size dessert! Whip up this easy dessert recipe the next time you’re craving blueberry crisp.
Made with five basic ingredients, almond flour, tapioca flour, blueberries, coconut oil (or oil of choice) and pure maple syrup, this silly simple single-serve dessert is solid gold!
Perfect for those times you’re craving a fruity treat but you don’t want a lot of leftovers hanging around to tempt you, this easy recipe is the ideal mindful treat.
I love it with a small scoop of vanilla ice cream, and I have made the recipe using other kinds of fruit too!
This healthier blueberry crumble is made grain-free, dairy-free, refined sugar-free, and contains very little added sweetener.
If you prefer baking with regular flour, make my Single-Serve Blueberry Cobbler recipe, which uses all-purpose flour or gluten-free all-purpose flour.
Let’s discuss the simple ingredients for this single-serve crumble recipe.
Single-Serve Blueberry Crumble Ingredients:
Almond Flour: Taking the place of all-purpose flour, almond flour adds healthy fats, a little protein, and some fiber for a dessert with benefits!
Coconut Oil: Coconut oil is used in both the blueberry filling and the crumble topping in order to add richness to the dessert.
Fresh Blueberries: The star of the show here! Fresh blueberries bring that burst of berry deliciousness and they become soft and gooey as they bake. Frozen blueberries and wild blueberries work too.
Pure Maple Syrup: Used to sweeten both the topping and the blueberry mixture, we need a little pure maple syrup.
Tapioca Flour: I like adding a little tapioca flour to the blueberry filling so that it thickens during the baking process. This is optional, and you can skip it if you don’t prefer a thick filling.
Sea Salt: A pinch of salt elevates the flavors so that the blueberry cobbler tastes rich and flavorful.
Looking for ways you can change up the recipe? Here are some options.
Recipe Customizations:
- Swap the coconut oil for avocado oil, or use melted butter. If using butter, add slightly more, as butter provides less moisture than oil. I would use 1 tablespoon in the topping and 2 teaspoons in the filling.
- Use raspberries or strawberries instead of blueberries.
- Add 1 teaspoon of fresh lemon juice to the blueberry filling mixture for a little citrus flavor.
- For a sweeter blueberry crisp, add brown sugar, coconut sugar, or white sugar to your personal taste to either the crisp topping or the blueberries or both.
- The tapioca flour can be replaced with corn starch, gluten-free all-purpose flour, or omitted altogether.
- For a good crisp topping, add 1 tablespoon of quick oats and one additional teaspoon of melted coconut oil to the topping.
Now that we’ve covered the basic ingredients, let’s make this tasty blueberry crisp recipe!
How to Make a Single-Serve Blueberry Crumble:
Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together all of the ingredients for the crumble topping (almond flour, melted coconut oil, pure maple syrup and sea salt) until a thick, crumbly mixture forms that resembles cookie dough.
In a separate bowl, toss together the ingredients for the blueberry filling (fresh blueberries, coconut oil, pure maple syrup, and tapioca flour).
Transfer the blueberry mixture to a ramekin or oven-safe bowl (I use an 8-oz ramekin).
Sprinkle all of the crisp topping mixture on top of the blueberries. Place ramekin on a baking sheet and bake on the center rack of the preheated oven for 18-20 minutes, or until the topping is golden brown.
Allow the crumble to cool enough to handle, then serve. Remember the ramekin will stay hot for a long while after coming out of the oven.
If you’d like, serve the crumble with a small scoop of ice cream. I use a melon baller to produce one tiny scoop.
If you have leftovers, cover the ramekin in plastic wrap and refrigerate for up to 5 days.
And that’s it! Enjoy this single serve berry crisp the next time you’re craving a fresh fruity dessert.
This great recipe makes the perfect spring or summer dessert and is a great way of celebrating fresh berries!
Looking for more recipes for individual desserts? Also try these reader favorites.
More Single-Serve Dessert Recipes:
- Gluten-Free Mug Brownie
- Peanut Butter Cookie in a Mug
- 4-Ingredient Single-Serve Strawberry Cobbler
- Healthy Cinnamon Roll in a Mug
- Single Serve Peach Crisp
Enjoy blueberry season one small baking dish at a time!
Single-Serve Blueberry Crumble Recipe
Equipment
Ingredients
For the Topping:
- ¼ cup almond flour
- 2 tsp melted coconut oil
- 2 tsp pure maple syrup
- Pinch sea salt
Blueberry Filling:
- 1 cup fresh blueberries
- 1 tsp pure maple syrup
- 1 tsp coconut oil
- 1/2 tsp tapioca flour optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, stir together all of the ingredients for the crumble topping (almond flour, melted coconut oil, pure maple syrup and sea salt) until a thick, crumbly mixture forms that resembles cookie dough.
- In a separate bowl, toss together the ingredients for the blueberry filling (fresh blueberries, coconut oil, pure maple syrup, and tapioca flour).
- Transfer the blueberry mixture to a ramekin or a small oven-safe baking dish.
- Sprinkle all of the crisp topping mixture on top of the blueberries. Place ramekin on a baking sheet and bake on the center rack of the preheated oven for 18-20 minutes, or until the topping is golden brown. Allow the crumble to cool enough to handle, then serve. Remember the ramekin will stay hot for a long while after coming out of the oven.
- If you’d like, serve the crumble with a small scoop of ice cream. I use a melon baller to produce one tiny scoop.
Nutrition
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