This is a really quick and easy dessert for two. You can substitute blackberries or peaches, or do a combination. Download Fresh Blueberry Crisp for Two
What you'll need
Ingredients
Filling
2 cups fresh blueberries
4-5 Tablespoons sugar (depending on tartness of berries)
1 ½ teaspoons cornstarch
1/8 teaspoon cinnamon
¼ tsp grated lemon zest
Pinch of salt
Crisp
½ cup flour
1/3 cups old fashioned rolled oats
¼ cup brown sugar
¼ teaspoon cinnamon
Pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
The method
Directions
01
Adjust rack to lower-middle position and heat oven to 375ºF.
02
Divide the berries between two 12 ounce ramekins. Combine sugar, cornstarch, cinnamon, zest and salt in a small bowl and sprinkle evenly over both ramekins.
03
Mix the flour, oats, brown sugar, cinnamon, and pinch of salt in a medium bowl. Add the butter and, using fingers, blend the butter into the dry ingredients until small clumps form. Pinch together any powdery parts, and then sprinkle evenly over both dishes of berries.
04
Place the ramekins on a rimmed baking sheet and bake until the filling is bubbly and the topping is deep golden brown, about 30 minutes. Let cool on a wire rack for about 15 minutes and then serve warm with vanilla ice cream.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Blueberry Crisp for Two
Prep
Cook
Yield
This is a really quick and easy dessert for two. You can substitute blackberries or peaches, or do a combination. Download Fresh Blueberry Crisp for Two
Ingredients
Filling
2 cups fresh blueberries
4-5 Tablespoons sugar (depending on tartness of berries)
1 ½ teaspoons cornstarch
1/8 teaspoon cinnamon
¼ tsp grated lemon zest
Pinch of salt
Crisp
½ cup flour
1/3 cups old fashioned rolled oats
¼ cup brown sugar
¼ teaspoon cinnamon
Pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
Cook Like James · The method
Directions
1
Adjust rack to lower-middle position and heat oven to 375ºF.
2
Divide the berries between two 12 ounce ramekins. Combine sugar, cornstarch, cinnamon, zest and salt in a small bowl and sprinkle evenly over both ramekins.
3
Mix the flour, oats, brown sugar, cinnamon, and pinch of salt in a medium bowl. Add the butter and, using fingers, blend the butter into the dry ingredients until small clumps form. Pinch together any powdery parts, and then sprinkle evenly over both dishes of berries.
4
Place the ramekins on a rimmed baking sheet and bake until the filling is bubbly and the topping is deep golden brown, about 30 minutes. Let cool on a wire rack for about 15 minutes and then serve warm with vanilla ice cream.
Cook Like James
Fresh Blueberry Crisp for Two
Prep
Cook
Yield
This is a really quick and easy dessert for two. You can substitute blackberries or peaches, or do a combination. Download Fresh Blueberry Crisp for Two
Ingredients
Filling
2 cups fresh blueberries
4-5 Tablespoons sugar (depending on tartness of berries)
1 ½ teaspoons cornstarch
1/8 teaspoon cinnamon
¼ tsp grated lemon zest
Pinch of salt
Crisp
½ cup flour
1/3 cups old fashioned rolled oats
¼ cup brown sugar
¼ teaspoon cinnamon
Pinch of salt
4 tablespoons cold unsalted butter, cut into pieces
Directions
1
Adjust rack to lower-middle position and heat oven to 375ºF.
2
Divide the berries between two 12 ounce ramekins. Combine sugar, cornstarch, cinnamon, zest and salt in a small bowl and sprinkle evenly over both ramekins.
3
Mix the flour, oats, brown sugar, cinnamon, and pinch of salt in a medium bowl. Add the butter and, using fingers, blend the butter into the dry ingredients until small clumps form. Pinch together any powdery parts, and then sprinkle evenly over both dishes of berries.
4
Place the ramekins on a rimmed baking sheet and bake until the filling is bubbly and the topping is deep golden brown, about 30 minutes. Let cool on a wire rack for about 15 minutes and then serve warm with vanilla ice cream.
