This post may contain affiliate links. Please see my disclosure policy.

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
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

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:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Skillet Crumbles

Blueberry Skillet Crumbles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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
Save Recipe


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.



  • 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.
  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.


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.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  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.