The name might not be catchy as catchy as Blueberry Boy Bait, but Loaf Pan Blueberry Crisp is another great small batch dessert. It’s perfect for days when you don’t feel like (or don’t have time for) making blueberry pie, and it only calls for a pint of blueberries.
I like how it looks in a glass loaf pan, so that’s what I use, but a metal loaf pan would work just as well. The recipe gives you anywhere from two generous servings to four small servings and can be made from start to finish in under an hour.
I usually assemble it while I’m making dinner, then throw it in the oven about an hour before dessert time.
As far as tips and hints go, this one is pretty straightforward. If you have any tips for jazzing it up, please send them along!
Blueberry Crisp for Two
If you are short on blueberries or just don’t want Loaf Pan Blueberry Crisp, you can halve the recipe and make Blueberry Crisp for Two in a 6 inch mini pie plate. The bake time stays about the same. If you have to leave the lemon out for some reason, you can.
Loaf Pan Blueberry Crisp
- 2 cups fresh blueberries
- 2 teaspoons lemon juice
- 1 1/2 tablespoons granulated sugar
- 1/4 cup flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 cup oats
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter
- Preheat oven to 375 degrees F. Grease a 9×5 inch loaf pan.
- Mix berries, lemon juice, and sugar, then spread over the bottom of the pan.
- Combine flour, sugar, oats, spices, and salt. Using a pastry cutter, two forks or your fingers, cut in butter until mixture is crumbly.
- Sprinkle crumb topping over berries and bake for 30 minutes, or until topping is slightly browned. Serve warm with ice cream, if desired.