Blueberry Skillet Crumbles

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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.

Blueberry Skillet Crumbles

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

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Blueberry Skillet Crumbles

Blueberry Skillet Crumbles



  • 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

Keywords: Blueberry, Blueberry Crumble, Skillet Crumble, Mini Crumbles

More easy blueberry recipes:

Classic Blueberry Galette
Peach Blueberry Crisp
Blueberry Lemon Cream Scones

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  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. 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!

  3. 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!

    1. Thanks Kiran! I like arrowroot starch because it’s healthier than cornstarch and it also makes a nice smooth and shiny sauce :).

  4. Delicious! I like to have lots of crumb topping on my crumble too!

  5. 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.