Mini Blueberry Skillet Crumbles baked in cast iron skillets! Topped with golden crumble, you’ll love this easy summer dessert! Serve warm with vanilla ice cream.
There’s nothing quite so fine as a bubbling berry crumble, especially when baked in mini cast iron skillets with plenty of golden crumb topping (my motto: you can never have too much crumble).
The filling is jammy, blueberry bliss with a sprinkle of lemon thyme – I absolutely adore pairing herbs with berries for an easy way to elevate summery fruit desserts. A touch of lavender would work beautifully, or go classic with plenty of fresh lemon zest.
Blueberry Skillet Crumbles are the ideal make-ahead dessert too – these can be assembled in the morning and chilled up to one day, baked whenever a craving strikes. Whatever you do, don’t forget to serve up the crumbles still warm, topped with scoops of vanilla bean ice cream.
Ingredients:
TOPPING:
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup light brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 3 Tbsp cold unsalted butter cubed
FILLING:
- 1/2 cup sugar
- 1 1/2 Tbsp arrowroot starch
- 1/8 tsp salt
- 3 cups fresh blueberries
- 1/2 tsp fresh lemon thyme minced
- 1 tsp lemon juice
Instructions:
- Grease six 3 1/2-inch cast iron skillets and place on a parchment-lined rimmed baking sheet.
- Make crumble topping: Whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
- Make filling: Whisk together sugar, arrowroot starch, and salt in a medium bowl. Add blueberries, lemon thyme, and lemon juice; toss to combine. Divide filling evenly among skillets (about 1/2 cup per skillet) and sprinkle with chilled topping, pressing gently to adhere.
- Chill assembled crumbles for at least 1 hour in the refrigerator, or up to 1 day. Preheat oven to 375°F.
- Bake crumbles for 35 minutes, until filling is bubbling and topping is golden brown. Let cool on a wire rack for 20 minutes before serving with ice cream.
Notes:
- Mini cast iron skillets: I use Lodge mini skillets. You can also double the recipe and bake as a crisp in an 8-inch round cast-iron skillet.
More Recipe Suggestions:
White Chocolate Blueberry Cupcakes
Blueberry Skillet Crumbles
Equipment
Ingredients
TOPPING:
- 1/2 cup rolled oats
- 1/4 cup flour
- 1/4 cup light brown sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 3 Tbsp cold unsalted butter cubed
FILLING:
- 1/2 cup sugar
- 1 1/2 Tbsp arrowroot starch
- 1/8 tsp salt
- 3 cups fresh blueberries
- 1/2 tsp fresh lemon thyme minced
- 1 tsp lemon juice
Instructions
- Grease six 3 1/2-inch cast iron skillets and place on a parchment-lined rimmed baking sheet.
- Make crumble topping: Whisk together oats, flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or fork until large crumbs form. Keep chilled while preparing filling.
- Make filling: Whisk together sugar, arrowroot starch, and salt in a medium bowl. Add blueberries, lemon thyme, and lemon juice; toss to combine. Divide filling evenly among skillets (about 1/2 cup per skillet) and sprinkle with chilled topping, pressing gently to adhere.
- Chill assembled crumbles for at least 1 hour in the refrigerator, or up to 1 day. Preheat oven to 375°F.
- Bake crumbles for 35 minutes, until filling is bubbling and topping is golden brown. Let cool on a wire rack for 20 minutes before serving with ice cream.
Notes:
- Mini cast iron skillets: I use Lodge mini skillets. You can also double the recipe and bake as a crisp in an 8-inch round cast-iron skillet.
