Blueberry Skillet Crumbles

  • Yield: 6 mini crumbles 1x




  • 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


  • 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


  1. Grease six 3 1/2-inch cast iron skillets and place on a parchment-lined rimmed baking sheet. For the 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.
  2. For the 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.
  3. 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.


Mini cast iron skillets available here or on eBay. You can also double the recipe and use an 8-inch square baking pan.


  • Calories: 220
  • Carbohydrates: 40
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