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Blueberry Crumble for Two

When you want a small batch summery treat to share with your favorite dessert partner, this blueberry crumble for two is the perfect choice! Jammy baked blueberries are topped with an irresistible cinnamon-spiced oat mixture for a rustic dessert.

Overhead view of blueberry crumble topped with scoop of vanilla ice cream

Easy Small Batch Berry Crumble Recipe

As much as I love to bake big batches of cookies, pans of brownies, and other crowd-pleasing treats, sometimes I want to make something for just the two of us to enjoy. That’s where this wonderful blueberry crumble for two comes into the picture.

These little crumbles are so, so easy to make and are just the kind of dessert we love. That sweet berry filling combined with a crumbly oat topping is pretty much perfection in our book. Add a big scoop of ice cream, and we’re in dessert heaven!

(Wondering about the difference between a crumble and a crisp? Learn more here: Cobblers, Crisps, and Crumbles: What’s the Difference?)

Two small baking dishes of blueberry crumble topped with scoops of vanilla ice cream

Why You’ll Love This Blueberry Crumble for Two Recipe

Here’s what makes this blueberry crumble recipe such a delight:

  • Just the right amount. You don’t always want to bake a big batch of something—this recipe makes just enough for two people to enjoy.
  • Easy to make. Put together in a few minutes, this is an easy dessert recipe that’s ready in no time.
  • Simple perfection. The combination of juicy blueberries and a crisp oat topping with cinnamon and brown sugar is truly one of the simple pleasures of summer.
  • Versatile. Use this blueberry crumble recipe as a springboard for your own dessert creations. I share some ideas below, too.
Overhead view of ingredients for blueberry crumble for two

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Filling:

  • Blueberries – I make this recipe with fresh blueberries, but here’s what you need to know about using frozen fruit in baking.
  • Granulated sugar
  • Vanilla extract – Store-bought or homemade vanilla extract
  • Cornstarch – I prefer cornstarch for thickening the juices in this blueberry crumble for two, but if you typically use flour, that certainly works as well.

For the Topping:

  • All-purpose flour
  • Oats
  • Brown sugar – Light or dark both work here; dark has a more pronounced molasses flavor. Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
  • Ground cinnamon
  • Salt
  • Unsalted butter – The butter should be cold and cut into cubes; this is how you get a crumbly texture in the topping.

Can I Use Steel-Cut Oats Instead of Rolled Oats in a Crumble?

No, steel-cut oats are whole oat grains that have been cut into pieces and they require a much longer cooking time than rolled oats. The texture of steel-cut oats in a crumble would be too hard and crunchy. For this crumble recipe, you’ll want to use rolled (also known as old-fashioned) oats.

How to Make Blueberry Crumble for Two

This is the kind of simple dessert you can easily put together on a whim. Here’s what you’ll need to do.

Prepare. Preheat your oven to 375°F.

Make the filling. Toss the blueberries with the sugar, vanilla extract, and cornstarch.

Portion the filling. Divide the blueberry mixture into two 6- to 8-ounce capacity baking dishes.

Make the topping. Whisk together the flour, oats, brown sugar, cinnamon, and salt in a small mixing bowl. Work in the butter with a fork, pastry blender, or your fingers until the mixture forms crumbs.

Add the topping. Divide the oat mixture into the baking dishes with the blueberry mixture, covering it evenly. Set the baking dishes on a lined, rimmed baking sheet to catch any overflow.

Bake. Place the baking sheet in the oven and bake for 15 to 20 minutes, or until the topping is brown and the filling is bubbling up along the edges.

Tips for Success

Read over my baking tips for beginners, then follow these additional pointers for perfect blueberry crumble for two:

  • Dry the berries well. If there’s still a lot of water clinging to them when you assemble your crumbles, the filling is likely to be thinner than you’d like, instead of having a jammy consistency.
  • Use the right size dishes. I love to bake these individual crumbles in small tart pans like the ones you see in these photos. (You can find similar ones here.) I like to use these tart pans because there’s more room for crumb topping, but you can make them in any 6 to 8 ounce baking dishes. If you use something more like ramekins, which will be deeper and not as wide, just keep in mind that you may not be able to use all of the crumb topping.
  • Let the crumbles rest before serving. The blueberry filling will thicken a bit more with some cooling time.
Overhead view of two blueberry crumbles topped with vanilla ice cream


These blueberry crumbles for two are a great way to use up those few blueberries lingering in your refrigerator, but they’ll also work for other berries, too—use one variety or a combination of a few. Feel free to add some slices of peaches or nectarines as well.

In addition to using different fruit, you can try customizing the flavorings in this recipe too. Almond extract makes a delightful swap for the vanilla, and other spices like ginger or cardamom pair well with blueberries.

Serving Suggestions

There’s certainly nothing wrong with serving your blueberry crumbles for two as-is, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream

Personal-sized blueberry crumble topped with scoop of vanilla ice cream

How to Store Leftovers

Leftover blueberry crumbles can be wrapped in the baking dish and refrigerated for up to 3 days. Reheat them in a 350ºF oven or microwave before serving. 

Can This Recipe Be Frozen?

Freeze blueberry crumbles well-wrapped in freezer-safe baking dishes. Let them thaw in the refrigerator overnight before reheating according to the instructions above.

Spoonful of blueberry crumble held over small baking dish of crumble

More Blueberry Recipes

Blueberry Crumble for Two

Yield 2 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Blueberry Crumble for Two is a perfect dessert to share with a fellow berry lover. It mixes quickly and easily, and has just the most amazing flavor!

Two small baking dishes of blueberry crumble with bowl of blueberries in background


For the filling:

  • 1 cup (170g) blueberries
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon cornstarch

For the topping:

  • 2 tablespoons all-purpose flour
  • 3 tablespoons rolled oats
  • 2 tablespoons firmly packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 2 tablespoons unsalted butter, cold and cut into cubes


To make the filling:

  1. Preheat oven to 375°F.
  2. Combine the blueberries, sugar, vanilla, and cornstarch.
  3. Divide the mixture between two 6- to 8-ounce capacity baking dishes.

To make the topping and assemble:

  1. Combine the flour, oats, brown sugar, cinnamon, and salt. Add the butter, and mix with a fork, a pastry blender or your fingers until the mixture forms crumbs.
  2. Sprinkle the oat mixture over the top of the filling. Placed the baking dishes on a lined, rimmed baking sheet to catch any potential spills.
  3. Bake 15 to 20 minutes, or until the topping has browned and the filling is bubbly.


Recipe adapted from Taste of Home

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    20 Comments on “Blueberry Crumble for Two”

  1. Looks so delicious! I love blueberry crumble!

  2. These look so tasty! I’m not crazy about sweet desserts so this is perfect. Looking forward to making it. Thanks for posting, Jennifer!

  3. Wow this cake recipe is so delicious, thank you for sharing your blog

  4. Yummy. It looks really delicious! And perfect for us over here, since we are only two in the house, haha.

  5. Can you use nuts instead of the oats? And how much?

  6. I make this often it is quick and easy. I use frozen blueberries, Erythritol instead of sugar (I also cut back a bit on the sweetener), and almond flour. It is very good. Thanks for the recipe I like the fact I am making a small amount and I can make it fresh easily when I want some.

  7. Since my husband and I are empty nesters, it was refreshing to find a dessert recipe designed for two rather than making one big batch. I made this using freshly picked wild HUCKLEBERRIES from the Washington state coast instead of blueberries. I also substituted the white sugar and the all-purpose flour with Stevia and almond flour. It turned out great. Delicious!

  8. Frozen raspberries (my favorite berry) were on sale at my local market so I stocked up and made raspberry crumble….and with a scoop of Haagen Dazs vanilla…..I’m in heaven 🙂

  9.  If you use apples should you just cut or slice them smaller or cook them a little before you bake it.  I like to try it with apples.  Thank you

  10. Do you have a recipe to make a one dish strawberry rhubarb crumble for 2 to 4 servings?   I’ve made the blueberry crumble for two.   Love strawberry and rhubarb combo.   Thanks

  11. I made this last night and it was so good. I am going to make this again.

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