Easy Mini Blueberry Crisps

Easy Mini Blueberry Crisps

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These easy mini blueberry crisps are proof that dessert doesn’t have to be complicated to be delicious. Made with blueberry pie filling and a simple homemade crumble topping, they’re ready for the oven in just a few minutes.

I love making these in three mini Staub cocottes, which makes them perfect for individual servings. The warm blueberry filling bubbles underneath a buttery, cinnamon-spiced oat crumble, creating an easy dessert that feels a little more special than a traditional fruit crisp.

Top them with a scoop of vanilla ice cream while they’re still warm, and you have the perfect simple dessert.

How to make Mini Blueberry Crisps

Start by making the crumble topping. Combine the oats, brown sugar, flour, and cinnamon, then cut in the butter until the mixture is crumbly and the butter is evenly distributed. You want some small clumps throughout the mixture; those will become the delicious crispy pieces on top.

Divide the blueberry pie filling evenly between three mini cocottes, then generously sprinkle the crumble topping over each one.

Bake until the blueberry filling is hot and bubbly and the crumble is golden brown. Let the crisps cool for a few minutes before serving. The filling will be very hot straight from the oven.

Serve warm with a scoop of vanilla ice cream or a little whipped cream.

Easy fruit filling substitutions

The great thing about this recipe is that the blueberry filling is easy to swap for other fruit pie fillings. Use your favorite canned pie filling and keep the crumble topping the same.

Try cherry, apple, peach, or strawberry pie filling for an easy variation. You could even make a different flavor in each cocotte if you want to try a few!

For apple filling, a little extra cinnamon in the crumble would be especially delicious, while peach and strawberry would be wonderful with a scoop of vanilla ice cream.

How to store Mini Blueberry Crisps

I recommend enjoying these the day they are baked. If you have leftovers, let the crisps cool completely, then cover and refrigerate for up to 3–4 days.

To reheat, warm individual crisps in the microwave or place them in a 350°F oven until heated through. The crumble will be crispest when reheated in the oven, but be careful not to bake for too long or the topping may burn.

Can You Freeze Blueberry Crisp?

These crisps can be frozen, although the crumble topping may lose a little of its original crispness after thawing.

For best results, let the baked crisps cool completely, then cover them tightly and freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warmed through.

You can also freeze the assembled, unbaked crisps. Cover tightly and freeze, then bake from frozen, adding extra baking time as needed until the filling is hot and bubbling and the topping is golden brown.