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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. Recipe yields 6 servings.

Blueberry Skillet Crumbles
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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.

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.

Blueberry Skillet Crumbles

More easy blueberry recipes:

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Blueberry Skillet Crumbles

Blueberry Skillet Crumbles

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  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 mini crumbles
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

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.


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

  1. Grease six 3 1/2-inch cast iron skillets and place on a parchment-lined rimmed baking sheet.
  2. 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.
  3. 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.
  4. Chill assembled crumbles for at least 1 hour in the refrigerator, or up to 1 day. Preheat oven to 375°F.
  5. 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 square baking pan.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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5 Comments

  1. These look delicious!

    Can I make this recipe in a 12 inch skillet instead of the minis? Would I need to alter the recipe at all?

    1. Hi Sara, yes you can bake this as one large crumble. I would double the recipe for a larger skillet (if you have a 10-inch skillet, that would be perfect). Bake for 45-55 minutes, or until the topping is golden and the filling is bubbling.

    1. Hi Lynne! You can assemble the crumbles 1 day ahead and refrigerate overnight. To freeze, I would assemble them in ceramic ramekins and then freeze (I think storing them in the cast iron skillets for an extended period may cause an off-taste). Once you’re ready to bake, transfer from the freezer right to the oven. Baking time will vary based on the size of the ramekins, so just watch for a golden brown topping and bubbly filling. Hope that helps!

  2. I found it, thanks!

    Percy Street BBQ in Philadelphia serves super-delicious corn bread in those skillets…. I justified the purchase with cornbread as another time to use them.