Individual Blueberry Crisp


I picked up my first package of fresh blueberries at the grocery yesterday.  I’d intended to use them in muffins, but we had company for dinner and that just demanded dessert of some kind.  I opted for individual blueberry crisps, adapted from this recipe from Evil Shenanigans.  I didn’t have any apples, so this was straight up blueberry.  And I lightened things up a bit (because I’m me, and I do that).  The could have stood to cook for another 5 minutes just for some more color on the topping, but they were delicious.  And just the right size after an already heavy meal.


  • 1 cup of fresh blueberries
  • 1 tablespoon corn starch
  • 1 tablespoon Splenda
  • pinch of salt
  • pinch of cinnamon
  • 1/4 cup flour
  • 1/4 cup Splenda
  • 1/4 cup cold margarine or butter


  1. Preheat oven to 350 degrees.
  2. Mix the blueberries, Splenda, cornstarch, salt, and cinnamon.
  3. Divide among 3 mini ramekins.
  4. Using a fork, mix the remaining flour, Splenda, and butter, blending until you have fine crumbles.
  5. Divide mixture among the 3 ramekins.
  6. Place all ramekins on a baking sheet.
  7. Bake for 30-35 minutes.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

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