This lemon blueberry crisp recipe is perfect for summer! Make these individual pies in mason jar lids. These are so cute and are great for parties!
I have to be honest, I’m looking forward to summer! We have a lot of fun plans, but also there’s are two things about the season that I really love: first is fresh fruit. The second thing I love about the summer? Fruit dessert recipes. Nom nom!
Speaking of fresh fruit, you’re going to get excited about this recipe using fresh blueberries. This lemon blueberry crisp will be one of your new summer dessert staples! I think it would be perfect for spring or Easter as well. Why limit yourself to just summer?
Here’s the best part . . . because there’s something very special about this blueberry crisp recipe . . . it’s made in mason jar lids.
And the crust is scalloped. So not only is this summer dessert delicious, but it’s cute (pretty?) too!
You’re going to need fresh blueberries, so hit a farmer’s market or roadside fruit stand to make this summer treat. Learn how these dessert bites are made below.
Mini Lemon Blueberry Crumble
Ingredients
- 2 packages refrigerated pie dough
- 1 ½ pints fresh blueberries
- ¼ cup sugar
- Zest from 1 lemon
- Juice from half a lemon
- 1 T corn starch
Crumble
- ½ cup flour
- 3 T sugar
- Pinch of salt
- ¼ cup melted butter
- Zest from half a lemon
- 1 t lemon juice
Tools
A few thoughts for this recipe:
- I’ve been asked if you can put crust over the top to make them more “mini pie like” and the answer is yes. I would roll out the crust a bit though and make it a little thinner than the bottom crust just for ease of baking.
- If you do add a crust, beat one egg with a tablespoon of water and brush it over the top with a pastry brush.
- Some people have found that spraying the lids with cooking spray or greasing them with butter makes removing the crisp easier.
I dare you to try eating only one. It’s really, really hard. And that’s a good thing!
Wouldn’t these be so cute at a bake sale? Get the printable recipe card below.
Blueberry Crisp
This lemon blueberry crumble is perfect for summer! Make these individual pies in mason jar lids. These are so cute and are great for parties!
Ingredients
For the Mini Pies
- 2 packages pie dough, refrigerated
- 1 ½ pints fresh blueberries
- ¼ cup granulated sugar
- Zest from 1 lemon
- Juice from half a lemon
- 1 T cornstarch
For the Crumble
- ½ cup all-purpose flour
- 3 T granulated sugar
- 1 pinch salt
- ¼ cup butter (melted)
- 1 teaspoon lemon juice
- Zest from half a lemon
Instructions
- Preheat the oven to 450F. Rinse the blueberries in a collander.
- In a small bowl, toss together the blueberries, lemon zest, juice, cornstarch, and sugar. Set aside and prepare the pie dough.
- Turn each mason jar lid upside down on a baking sheet. Place the middle insert right side up so the metal side is facing up.
- Roll out the pie dough and use a 4-inch round scalloped cookie cutter to cut circles. Place each circle inside the mason jar lid.
- Mix the crumble ingredients together until well combined.
- Fill each lid and crust with the blueberry mixture. You'll want to divide evenly between the 12 lids.
- Top with the crumble, sprinkling evenly over each pie.
- Bake the blueberry crisps for 10 - 12 minutes.
- Let cool and remove the pies from the lids.
Nutrition Information:
Yield:
12Serving Size:
1 pieAmount Per Serving: Calories: 289Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 211mgCarbohydrates: 41gFiber: 2gSugar: 14gProtein: 2g
If you try these blueberry crisp pies, we’d love to know in the comments! I’d also love for you to check out these other delicious summer recipes:
Donna Hutchinson
Thursday 31st of December 2020
Can you use a standard muffin tin? As opposed to the lids?
Amy
Thursday 7th of January 2021
Hi Donna! I don't see why not - I would try it!
Cathy Schloeder
Thursday 18th of April 2019
I have made these twice and they are an unbelievable hit. They are the perfect size for one, the crumble is a nice addition to the soft blueberry filling, and the filling is balanced just right between sweet and tart. Today, I am going to try this recipe substituting peaches for blueberries as I have exhausted my supply of frozen blueberries and need to do the same for my peaches before the new season is on us.
Amy
Sunday 21st of July 2019
That sounds awesome Cathy! What a great idea to try the peaches. :)