Mini Blueberry Crisp

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A mini blueberry crisp made with juicy blueberries and buttery crumble topping, baked in a mini skillet and served warm from the oven with a scoop of ice cream. This small dessert is just enough for two people to share.

You’ll love these other high altitude tested, small batch dessert recipes like this mini oatmeal skillet cookie for two, chocolate mug cake, and chocolate chip cookies for two.

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Why You’ll Love This Recipe

Small Size. Small batch recipes are so much fun, and you can enjoy this mini peach crisp just for yourself, or share it with someone special.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Today’s recipe will work at any altitude, though.

Blueberry crisp baked in a mini skillet.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Butter.
Blueberries. You can use either fresh or frozen and thawed blueberries, although I usually prefer to bake blueberry pies, cobblers and crisps with frozen blueberries.
Granulated Sugar and Light Brown Sugar.
All Purpose Flour.
Lemon Juice.
Vanilla Extract, Ground Allspice, and Salt.

Blueberry crisp in a mini skillet, topped with vanilla ice cream.

Instructions

Preheat the oven to 350 F, and position a rack in the center of the oven. Brush the inside of a 6-inch oven safe skillet with the butter. If you don’t have a mini skillet, you can also use a 16-oz ramekin.
In a bowl, combine the blueberries with the rest of the filling ingredients, then pour the filling into the skillet.
In a bowl, combine all the topping ingredients until crumbly, then sprinkle over the blueberry filling.
Bake for about 30-35 minutes, until the filling is bubbling, and the topping is golden brown.
Let cool for 15 minutes, then serve warm with ice cream.

Step 1 for making a mini blueberry crisp.

Step 2 for making a mini blueberry crisp.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

What if I don’t have a mini skillet?

If you don’t have a mini 6-inch skillet, you can also use a 16-oz ramekin or just a baking dish.

Peach crisp and ice cream in a mini skillet. — Mini Peach Crisp

Chocolate chip skillet cookie topped with scoops of ice cream. — Mini Peach Crisp

Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!

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Heather Smoke

Blueberry crisp baked in a mini skillet, and served warm from the oven with a scoop of ice cream. This mini dessert is just enough for two people to share.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings2

Equipment

6-Inch Mini Cast Iron Skillet

Ingredients

Filling

1 tsp softened butter
12 oz blueberries fresh, or frozen and thawed
1 ½ tbsp granulated sugar
1 ½ tbsp light brown sugar
1 ½ tbsp all-purpose flour
1 tsp lemon juice
½ tsp vanilla extract
¼ tsp ground allspice

Topping

½ cup all-purpose flour
2 tbsp light brown sugar
¼ tsp coarse Kosher salt (if using table salt, use half the amount)
2 tbsp unsalted butter, melted

Instructions

Preheat the oven to 350 F, and position a rack in the center of the oven. Brush the inside of a 6-inch oven safe skillet with the butter. If you don't have a mini skillet, you can also use a 16-oz ramekin.
In a bowl, combine the blueberries with the rest of the filling ingredients, then pour the filling into the skillet.
In a bowl, combine all the topping ingredients until crumbly, then sprinkle over the blueberry filling.
Bake for about 30-35 minutes, until the filling is bubbling, and the topping is golden brown.
Let cool for 15 minutes, then serve warm with ice cream.