Blueberry Crisp

As some of you may know my kids and I recently went on a ¬†blueberry picking adventure. My toddler loved it, but picked so many! I haven’t ventured off into pie making yet so I improvised and made these small blueberry crisps. I didn’t have a round baking pie dish so I used ramekins. It’s the perfect size for little ones and also for those watching their portions, me included.

Blueberry Crisp

Tip: you can subsitute coconut sugar for regular white, but coconut sugar is healthier

Blueberry Crisp


  • 1 c. fresh blueberries
  • 1 1/2 tsp cornstarch
  • 1 tsp. coconut sugar
  • For rolled oats topping
  • 1/4 c. Flour
  • 1/3 c. honey
  • 1/4 c. rolled oats
  • 1/4 tsp. cinammon
  • 3 Tbs. cold butter


  1. Preheat oven to 350F
  2. In a bowl, mix blueberries, cornstarch and sugar. Set aside
  3. In another bowl, mix flour, honey, rolled oats, and cinnamon. Cut in the butter.
  4. Use your hands to work it all together.
  5. Scoop the blueberry mixture into ramekins and then top with oats mixture
  6. Bake for 25-30 minutes until the berries are bubbly
  7. For a crunchy variety use 1/4 c. of brown sugar instead of the honey in the oats mixture

Recipe adapted from The Baker Chick

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