Summer is just around the corner and our blueberry bush is already putting out big, juicy blueberries. While the blueberries are delicious for snacking, I also like to use them to create luscious desserts for my family! One of my favorite desserts to make is cast iron skillet blueberry crisp. The cast iron skillet is just perfect for making a crisp, and let’s be honest, a crisp is way easier to make than a pie! Cast iron skillet recipes are a staple around our house, and this one is no exception!
Blueberry Crisp Recipe in a Cast Iron Skillet
There is nothing more delicious on a summer evening than a bowl of blueberry crisp topped with ice cream. This recipe for skillet blueberry crisp is incredibly easy and comes together with just a few ingredients. This summer berry crisp will be sure to please even the pickiest eaters!
How to Make Blueberry Crisp
To make this blueberry crisp, you will make the filling with four cups of blueberries, sugar, cinnamon, allspice, and a bit of rosemary for depth of flavor. Mix all of those ingredients in a bowl and let sit for a few minutes while you create the topping.
The topping is simply a mixture of oats, almonds, flour, brown sugar, and butter. You can use melted butter and stir all of the ingredients together.
Next, grease a 10 inch cast iron skillet and pour the blueberry mixture into the skillet, top with the oat mixture and bake for 45 minutes in a 350 degree oven until the crisp is browned and bubbly.
You’ll want to top your blueberry crisp with whipped cream or ice cream. You can even use Greek yogurt for a healthier alternative!
What to cook with frozen blueberries?
You can certainly make a crisp with frozen blueberries. You may just need to adjust your cooking time a bit, but the taste will still be phenomenal.
I love using my cast iron skillet to make desserts. It heats up evenly and cooks the crisp perfectly! Plus, it gives a nice, rustic look to this classic recipe.
Need help with cast iron cooking? Check out this blog post Cast Iron 101 to learn how to care for your cast iron pots and pans.
More delicious cast iron skillet recipes!
If you liked this blueberry crisp recipe, you’ll love this apple crisp recipe for the fall!
This cast iron skillet pumpkin pie is perfect, too!
- 4 c. fresh blueberries, rinsed
- 1/2 cup sugar
- ¾ t. ground cinnamon
- ½ t. ground allspice
- ½ t. dried rosemary (or 1½ t. fresh, finely chopped)
- ¾ c. old-fashioned rolled oats
- ¼ c. flour
- ¼ c. almonds, sliced
- ¼ c. honey
- 2 T. unsalted butter, melted
- 1/8 t. table salt
- Optional, to Serve:
- 1 c. Greek yogurt
- OR Whipped topping
- OR vanilla ice cream
- Place top oven rack in the center position and pre-heat oven to 350°F.
- Place blueberries in a large bowl. Add sugar, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.
- Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.
- Serve warm with some Greek yogurt, whipped topping, or vanilla ice cream if desired. Enjoy!