Blueberry Crisp in a cast iron skillet is delicious, and easy to make. Serve it with vanilla ice cream and watch it disappear! 

I love to cook in my cast iron skillets, and I think almost everything comes out great in these dishes – dinners, desserts, and everything in between. 

READ: Favorite Cast Iron Skillet Recipes

This recipe for Skillet Blueberry Crisp is no exception. Typically, blueberry recipes scream summertime, but I actually made this over the winter with blueberries that I freeze every summer. (Do this when they are cheap and enjoy them year round!) 

Cast Iron Skillet Blueberry Crisp

Even if you’re more of a chocolate dessert person (me), this recipe is to die for. My family absolutely loved it, and it is an easy one to put together. 

Easy Blueberry Crisp Recipe

The first step is to mix up the crumble topping and freeze it. Next, you’ll start prepping the berry filling. 

You can use fresh or frozen blueberries in this recipe. I used frozen. Mix them with lemon zest and juice, and vanilla extract and amaretto liqueur. You can substitute almond extract if you don’t have amaretto on hand. 

In a separate bowl, combine flour, sugar, cinnamon, and salt. 

Pour the dry ingredients into the blueberries, and gently fold in to combine. It should look like the photo above. 

Pour the blueberries into your prepared skillet, and dot with cubes of cold butter. 

Then remove your crumble mixture from the freezer, and break it up and spread it out over the top of your blueberries. Now it’s time to bake! 

Bake for about 50 minutes at 350 degrees Fahrenheit. You’ll know it’s done when the blueberries are bubbly, and the crisp on top has browned. 

Allow the dessert to cool for 30-60 minutes before you dig in. This gives it time to firm up and makes it easier to serve. 

Blueberry Crisp is delicious served warm (we microwaved leftovers for about 10-15 seconds) with a scoop of vanilla ice cream. 

Mmmm….so good. The juicy blueberries, and sweet buttery crumble are just fantastic. 

Yield: 8 servings

Skillet Blueberry Crisp Recipe

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Juicy blueberries and a sweet crumble on top make this recipe absolutely delicious. Serve with vanilla ice cream for a perfect treat.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 2 hours 5 minutes

Total Time 3 hours 15 minutes

Ingredients

• 1 cup all-purpose flour, divided
• 3/4 cup sugar, divided
• 1/4 cup old fashioned oats
• 1/4 cup brown sugar, firmly packed
• 1/4 tsp. plus 1/8 teaspoon salt, divided
• 6 tablespoons unsalted butter, melted
• 1/2 cup sliced almonds
• 8 cups of fresh or frozen blueberries
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 teaspoon vanilla extract
• 1 tablespoon Amaretto liqueur (substitute 1/2 tsp of almond extract if you don't have amaretto on hand)
• 1 tablespoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed

Instructions

1. In a medium size bowl, combine 1/2 cup of the flour, 1/4 cup sugar, oats, brown sugar, and 1/4 teaspoon of salt. Set aside, and melt the 6 tablespoons of butter in a microwave safe bowl in increments of 15-30 seconds until fully melted. Pour butter into oat mixture, and stir with a fork to combine. Fold in sliced almonds. Place this bowl in the freezer for 45 minutes.
2. After the oat mixture has been in the freezer for about 30 minutes, start this next step. Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch cast iron skillet with cooking spray, and set aside.
3. In a large bowl, mix the blueberries, lemon zest, lemon juice, vanilla, and Amaretto. Stir well to combine, and set aside.
4. In a small bowl, stir together the remaining 1/2 cup flour, remaining 1/2 cup sugar, cinnamon, and remaining 1/8 teaspoon of salt. Add these dry ingredients to the large bowl of blueberries, and stir it in well, until all or nearly all of the dry ingredients are mixed in.
5. At this point, your oat mix in the freezer should be ready to come out. Remove it, and assemble your crisp as follows: Dump the blueberry mixture into the skillet. Dot with small cubes of the remaining 2 tablespoons of butter. Break up and crumble the oat mixture over the top of the pan. Go all the way to the edges with this, and cover as much of the blueberries as you can. Break up large pieces if needed.
6. Bake in the oven for 50 minutes, until blueberries are bubbly, and the crisp on top has browned. Remove from oven and allow to sit and firm up for 30-60 minutes.
7. Scoop into bowls to serve. It's excellent with vanilla ice cream!

Notes

You can use fresh or frozen blueberries for this recipe. I used frozen.

This will firm up as it cools, but it's delicious served warm with vanilla ice cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  TILUCK Stainless Steel Measuring Cups & Spoons Set, Cups and Spoons
• 
  Luminarc Stackable Bowl 10-Piece Set, Glass,
• 
  Zulay Metal 2-In-1 Lemon Lime Squeezer
• 
  Lemon Zester
• 
  Extra Long Professional Silicone Oven Mitt
• 
  Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 10.25-inch

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 30mgCarbohydrates: 49gFiber: 5gSugar: 31gProtein: 3g

These numbers were calculated using the ingredients above. Use this as a ballpark estimate, and do not assume it is precisely accurate.

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Blueberry Crisp In Cast Iron Skillet

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