This blueberry crisp in a mug recipe makes a single-serving summer dessert! Fresh blueberries are tossed with brown sugar and cinnamon, then cooked in the microwave with a simple oat topping.
If you’re in the mood for blueberry crisp but don’t want to make an entire 9×13 pan of it, let me introduce you to the blueberry crisp in a mug. Or a ramekin. Either one works so long as it is microwave safe!
I’m a big fan of “in a mug recipes,” especially on sweltering summer days when I don’t want to turn on the oven. And that’s where this blueberry crisp comes in. The entire thing comes together in minutes and is made with fresh summer berries. I like to serve it with a small scoop of vanilla ice cream or a dollop of whipped cream.
Featured Comment
This was great! Really hit the spot and very easy!
Why You’ll Love This Blueberry Crisp Recipe
- Quick & easy. Briefly microwave the blueberries with brown sugar and cinnamon. Mix up the oat topping while they cook, then sprinkle it on top and microwave a bit more. That’s it! From start to finish this single-serving blueberry crisp is done in about 8 minutes.
- Fruity & flavorful. Especially if you use fresh, in-season blueberries! The berries will release their juices and create the most delightful fruit filling. Combined with the oat topping and a scoop of ice cream? Heaven in a cup.
- Sweet tooth satisfaction. One of the best things about mug desserts is that they let you satisfy your sweet-tooth craving in minutes. No need to wait for the oven to heat, and no baking time. Just mix, zap, and eat.
This recipe is based upon my apple crisp in a mug recipe, so if you’re feeling the fall vibes definitely check out that mug dessert too.
Tips for the Best “Crisp in a Mug”
- Ramekin or mug. You can use a large mug or a ramekin for this dessert. Either vessel will work so long as it is microwave safe. For this photo, I used a ramekin so that you could see more of the blueberry crisp texture, but when I make this recipe for non-photo purposes I usually use a 15-oz mug. It leaves room for more ice cream. 🙂
- Fresh or frozen berries work. You can use fresh or frozen berries with this recipe, though you will need to increase the cook time for frozen berries. Since they are so cold they will need a bit more time to soften and release their juices.
- Juiciness matters. Speaking of juices, the juiciness of your berries will have an impact on how the finished dessert looks. If your berries are very juicy sometimes the crisp topping will sink into them a bit. This doesn’t impact the flavor at all and you’ll still have the nice oat topping texture. However, I mention this just so you know nothing has gone wrong if your berries are extra juicy and the crisp topping sinks into the blueberry filling a bit.
- Only have old-fashioned oats? You can’t use regular old-fashioned oats with this recipe, but you can turn those oats into quick oats! Make your own quick oats by briefly pulsing old-fashioned oats in a food processor, just until the pieces have broken down a bit. 2-3 pulses should do it.
- LET IT COOL. I cannot stress this enough. Your blueberry crisp will be very hot when it finishes cooking so let it cool for 5 minutes before adding your ice cream and digging in.
- Use a cookie scoop for your ice cream. If you want to get a pretty scoop of ice cream without serving yourself too much, you can use a cookie scoop. This way you get that irresistible combo of cold ice cream and warm blueberry crisp without the ice cream overpowering the crisp.
More Recipes Made in a Mug
Blueberry Crisp in a Mug
This easy recipe makes a single serving blueberry crisp in a mug.
Ingredients
Blueberry Filling
- ¾ cup blueberries, stems removed
- 2 teaspoons brown sugar
- 1 teaspoon all-purpose flour
- Pinch of ground cinnamon
- Tiny pinch kosher salt
For the Oat Topping
- ¼ cup quick-cooking oats, not old fashioned
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons brown sugar
- Pinch of kosher salt
- 1 ½ tablespoons unsalted butter, melted
Instructions
- Cook the blueberries. Place blueberries in your mug. Add the sugar, flour, cinnamon and salt. Give them a quick stir to combine. Microwave for 1 minute 30 seconds minutes.**
- Make the topping. In a bowl combine the oats, flour, brown sugar, salt and melted butter. Stir well until the oats and flour have been incorporated.
- Finish cooking. Give the cooked blueberries a quick stir, then spoon the oat mixture on top. Microwave for 1 minute 30 seconds to 2 minutes, until the oats have softened and cooked.
- Cool and serve. Allow to cool for 5 minutes, it will be HOT. Top with a scoop of ice cream or whipped cream, if desired, and dig in.
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Notes
** If you are using frozen berries, microwave for 2 minutes, stirring halfway through.
Nutrition
Calories: 414kcal | Carbohydrates: 61g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 40mg | Potassium: 179mg | Fiber: 4g | Sugar: 37g | Vitamin A: 837IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 5mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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