blueberry skillet crumbles
Mini blueberry skillet crumbles baked in cast iron skillets!
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
- Yield: 6 mini crumbles
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. 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.
- 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.
- 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 available here or on eBay. You can also double the recipe and use an 8-inch square baking pan.
Nutrition
- Calories: 220
- Carbohydrates: 40
Keywords: Blueberry, Blueberry Crumble, Skillet Crumble, Mini Crumbles
More easy blueberry recipes:
Classic Blueberry Galette
Peach Blueberry Crisp
Blueberry Lemon Cream Scones
i love the flavor of lemon thyme, but my plant is long dead (oops). any recommendations for subs? i’m thinking about lemon zest and thyme rubbed together to release their oils, but i’d be interested to know what you think!
Hi Heather, lemon zest and thyme would be great together! Combine with the sugar in a food processor and give it a quick pulse, and you should be good to go. ????
Perfect timing! I was planning to grill a blueberry cobbler over the weekend and you’ve totally inspired me with your gorgeous crumbles!
These blueberry skillet-crumbles and the mini cast iron skillets are so cute!!! and I agree! You you can never have too much crumble!!! Laura, these look SO good!
My lemon thyme is in need of a good pruning and I can’t think of a better way to enjoy my spring herb garden. Scrumptious crumbles, Laura!
Love these! Anything berry, in a mini-cast iron. Love. The lemon-thyme is perfect!! xoxo
Beautiful dish and absolutely everything tastes better in a cast iron skillet!
OOh these look so good and I just adore the mini pans completely Laura!!!:D Now I want to buy a set hehe.
Gorgeous! Love those blueberries!
I have 3 blueberry bushes that are heavy with fruit. They’re not ripe yet, but I’ll need lots of great blueberry recipes soon! Warm crumbles with ice cream are one of my very favorites!
Hi Laura — I hate when an awesome looking recipe forces me to buy adorable bakeware! I hope you get a commission from Lodge. I just bought 8 of those little pans. I can’t wait to make this.
One request …. I would love a “click here to print” button that just prints the recipe and doesn’t create a 14-page document.
Love your blog 🙂
Paula
Thanks Paula! I think you will get plenty of use out of the skillets, I have some more ideas in mind :).
Just a tip – if you are looking at the recipe section of the post, there is a Print button to the right of the ingredients. I’ll try to make it larger so it’s easier to find. 🙂
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.
Oh wow, those skillets are totally adorable… I just made a huge blueberry crumble in a full-sized skilled the other day, but now I’m afraid I may just have to join the party and pick up the mini skillets. Thanks for the inspiration!
Oh my goodness! These are the cutest things I’ve ever seen!
These are so adorable, Laura! I definitely need to get myself a set of mini skillets. And I love the addition of herbs with fruit desserts. So good!
I love the use of fresh thyme here – so lovely with blueberries! And those little skillets are so adorable!!
Your post brought back memories of picking blueberries around our orchard in New Hampshire. They were tiny and would be a perfect fit for those cute skillets.
Delicious! I like to have lots of crumb topping on my crumble too!
I need to invest in some mini skillets, these look scrumptious!!
The cutest skillet crumbles ever. I read you’ve used arrowroot starch here. Is it better than corn starch? A healthier sub?
Yay for blueberry season!
Thanks Kiran! I like arrowroot starch because it’s healthier than cornstarch and it also makes a nice smooth and shiny sauce :).
A warm fruit crumble will always be my first choice at a restaurant. Yours look wonderful Laura and vanilla bean ice cream would definitely be the crowning glory!
Oh, yum! How perfect for summer, Laura. Love!
Can these be made ahead and frozen?
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!
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?
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.