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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.
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.
More favorite blueberry recipes:
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Blueberry Skillet Crumbles
- 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
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
- Grease six 3 1/2-inch cast iron skillets and place on a parchment-lined rimmed baking sheet.
- 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.
- 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.
- 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: I use Lodge mini skillets. You can also double the recipe and bake as a crisp in an 8-inch square baking pan.
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.
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!