The Sweetest Blueberry Skillet Crumbles Recipe for Cozy Desserts

Warm afternoons call for delightful blueberry skillet crumbles that burst with summer sweetness.

Sweet berries nestle beneath a golden, crispy topping that crackles when you scoop into it.

Juicy fruit bubbles around buttery crumble edges, creating a rustic dessert perfect for casual gatherings.

Seasonal blueberries shine in this simple yet impressive treat that comes together quickly.

Cast iron skillets offer the ideal vessel for baking these luscious desserts with beautiful caramelized edges.

Minimal ingredients and straightforward techniques make this recipe accessible for bakers of all skill levels.

Each spoonful promises a delectable combination of tart fruit and rich, crumbly topping that you’ll want to savor slowly.

Tips For Perfectly Baked Blueberry Crumbles

• Refrigerate assembled crumbles for at least an hour to help topping set and prevent soggy texture.
• Press topping gently onto filling to create larger, more substantial crumb pieces for better crunch.
• Select ripe, firm blueberries for the most vibrant flavor and best filling texture in your dessert.
• Replace lemon thyme with regular thyme or fresh mint for a different aromatic twist in the filling.
• Top each skillet with vanilla ice cream or whipped cream just before serving to enhance the dessert's warm-cold contrast.

Flavorful Options For Blueberry Skillet Crumbles

• Gluten-Free Berry Skillet: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version. Use certified gluten-free oats to ensure complete allergen safety.
• Vegan Berry Crunch: Swap butter with coconut oil or vegan margarine. Use maple syrup instead of brown sugar and add chopped nuts for extra protein and crunch.
• Mixed Berry Alternative: Substitute blueberries with raspberries, blackberries, or a combination of seasonal berries. Adjust sugar levels based on fruit's natural sweetness.
• Low-Sugar Option: Use monk fruit sweetener or stevia instead of brown sugar. Replace part of the fruit with less sweet options like rhubarb or green apples to reduce overall sugar content.

Serving Blueberry Skillet Crumbles Just Right

• Creamy Companion: Serve warm with a generous scoop of vanilla bean ice cream, letting the cold creaminess melt slightly into the crumble's golden edges.
• Breakfast Twist: Transform leftovers into a morning delight by adding a dollop of Greek yogurt and a sprinkle of fresh blueberries on top.
• Whipped Wonder: Top with homemade whipped cream and a light dusting of cinnamon for an extra luxurious dessert experience.
• Beverage Boost: Pair with a warm cup of chamomile tea or a chilled glass of moscato wine to complement the sweet blueberry flavors.

Storage Advice For Blueberry Skillet Crumbles

• Store leftovers in airtight containers for up to 3-4 days. Cover with plastic wrap or lid to maintain freshness and prevent absorbing other flavors.
• Transfer cooled crumbles to freezer-safe containers or zip-lock bags. Seal tightly, removing excess air. Freeze for up to 2 months without losing texture or taste.
• Preheat oven to 350°F. Place crumbles in original skillets or oven-safe dish. Cover with foil to prevent burning. Warm for 10-15 minutes until heated through.
• Heat individual servings for 30-45 seconds on medium power. Check temperature and add short bursts if needed. Avoid overheating to maintain crumble's crispy texture.

FAQs

• Can I use frozen blueberries instead of fresh ones?

Absolutely! Just thaw and drain excess liquid before mixing with other filling ingredients to prevent watery results.

• Is arrowroot starch necessary for the recipe?

Yes, it helps thicken the blueberry filling and creates a perfect consistency. If you don’t have arrowroot, cornstarch works as an excellent substitute.

• Do I need a cast iron skillet to make this dessert?

No, you can use individual ramekins or a single 8-inch baking dish as alternative baking vessels. The key is to have similar-sized containers for even baking.

Blueberry Skillet Crumbles: Warm And Comforting Dessert

• Craft Individual Desserts: Create personalized blueberry crumbles in adorable mini cast iron skillets, perfect for serving each guest their own delightful treat.
• Prepare Ahead with Ease: Assemble the crumbles in advance and chill them, making party prep or dinner hosting stress-free and convenient.
• Versatile Baking Option: Adapt the recipe by using a single large skillet or mini skillets, giving you flexibility for different serving styles and group sizes.
• Showcase Seasonal Blueberries: Highlight fresh, juicy blueberries with a delicious crumble topping that celebrates the fruit's natural sweetness and vibrant flavor.

Ingredients For Blueberry Skillet Crumbles

• Blueberries: Sweet and juicy summer berries that create the delicious fruity foundation of the dessert.
• Lemon Juice: Bright citrus that adds a tangy flavor and helps balance the sweetness of the blueberries.
• Lemon Thyme: Aromatic herb that provides a subtle herbal note to enhance the fruit filling.

• Oats: Hearty whole grain that adds texture and nutty flavor to the crumble.
• All-Purpose Flour: Provides structure and helps bind the crumble topping together.
• Brown Sugar: Adds deep caramel-like sweetness and helps create a golden brown topping.
• Cinnamon: Warm spice that complements the blueberries and adds depth to the dessert.
• Salt: Enhances and balances the overall flavor of the crumble.

• Sugar: Sweetens the blueberry filling and helps create a syrupy texture.
• Arrowroot Starch: Natural thickener that helps the fruit filling become luscious and glossy.
• Butter: Adds richness and helps create a crisp, golden crumble topping.

Directions For Making Blueberry Skillet Crumbles

Step 1: Prepare Baking Setup

Line a rimmed baking sheet with parchment paper.

Grease six 3 1/2-inch cast iron skillets and arrange them on the prepared baking sheet.

Step 2: Create Crumble Topping

• Rolled oats
• All-purpose flour
• Brown sugar
• Ground cinnamon
• Salt

Use a pastry blender or fork to cut in butter until large, chunky crumbs form.

Refrigerate the topping to keep it chilled.

Step 3: Mix Blueberry Filling

• Granulated sugar
• Arrowroot starch
• Salt

Add blueberries, lemon thyme, and fresh lemon juice.

Gently toss to coat the berries evenly.

Step 4: Assemble Crumbles

Divide the blueberry filling among the skillets, using about 1/2 cup per skillet.

Sprinkle the chilled crumble topping over the filling, pressing lightly to help it adhere.

Step 5: Chill and Prepare

Refrigerate the assembled crumbles for at least 1 hour or up to 1 day.

When ready to bake, preheat the oven to 375°F.

Step 6: Bake to Perfection

Bake the crumbles for 35 minutes, or until the filling is bubbling and the topping turns golden brown.

Remove from the oven and let cool on a wire rack for 20 minutes.

Step 7: Serve and Enjoy

Serve warm with a scoop of vanilla ice cream.

Pro tip: This recipe works great in a single 8-inch cast-iron skillet if you prefer a larger dessert.

Blueberry Skillet Crumbles Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 32 reviews

• Total Time: 1 hour
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Homemade blueberry skillet crumbles bring rustic charm to summer desserts, melding sweet berries with buttery, crisp topping. Warm and inviting, these crumbles invite you to savor each spoonful of comforting goodness straight from the cast-iron pan.

---

Ingredients

Scale 1x2x3x

Fresh Produce:

• 3 cups fresh blueberries
• 1/2 teaspoon (2.5 milliliters) fresh lemon thyme (minced)
• 1 teaspoon (5 milliliters) lemon juice

Dry Ingredients:

• 1/2 cup (60 grams) rolled oats
• 1/4 cup (30 grams) flour
• 1/4 cup (50 grams) light brown sugar
• 1/2 cup (100 grams) sugar
• 1 1/2 tablespoons (11 grams) arrowroot starch
• 1/4 teaspoon (1 gram) cinnamon
• 1/8 teaspoon (0.5 gram) salt
• 1/8 teaspoon (0.5 gram) salt

Dairy and Fat:

• 3 tablespoons (42 grams) cold unsalted butter (cubed)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare six 3 1/2-inch cast iron skillets by lightly greasing them and arranging on a parchment-lined baking sheet.
2. Create the crumble topping by combining dry ingredients in a medium bowl. Use a pastry blender to incorporate butter until coarse, irregular crumbs develop. Refrigerate the mixture to maintain its texture.
3. Craft the filling by whisking sugar, arrowroot starch, and salt together. Gently fold in blueberries, lemon thyme, and lemon juice, ensuring even coating.
4. Distribute the blueberry mixture evenly across the skillets, filling each to about 1/2 cup. Sprinkle the chilled crumble topping over the fruit, pressing lightly to secure.
5. Refrigerate the assembled crumbles for a minimum of 1 hour or up to 24 hours to enhance flavor development.
6. Heat the oven to 375°F, positioning a rack in the center.
7. Bake the crumbles for 35 minutes, watching for bubbling fruit and a golden-brown topping. The filling should appear slightly thickened and fragrant.
8. Remove from the oven and allow to cool on a wire rack for 20 minutes, which helps the filling set and prevents burning.
9. Serve warm, accompanied by a scoop of vanilla ice cream for a classic dessert experience. Note: Alternative preparation includes using an 8-inch cast-iron skillet for a single larger crisp.

Notes

• Ensure butter is cold when making crumble topping to achieve a flaky, crumbly texture that holds together perfectly.
• For gluten-free version, swap regular flour with almond flour or gluten-free blend to accommodate dietary restrictions.
• Try different herbs like lavender or basil instead of lemon thyme to create unique flavor profiles that surprise your taste buds.
• Prep ahead by making crumble topping and filling a day in advance, allowing flavors to meld and simplifying last-minute dessert preparation.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 209 kcal
• Sugar: 31 g
• Sodium: 84 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 2.5 g
• Cholesterol: 15 mg