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
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)
Instructions
- Prepare six 3 1/2-inch cast iron skillets by lightly greasing them and arranging on a parchment-lined baking sheet.
- 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.
- Craft the filling by whisking sugar, arrowroot starch, and salt together. Gently fold in blueberries, lemon thyme, and lemon juice, ensuring even coating.
- 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.
- Refrigerate the assembled crumbles for a minimum of 1 hour or up to 24 hours to enhance flavor development.
- Heat the oven to 375°F, positioning a rack in the center.
- Bake the crumbles for 35 minutes, watching for bubbling fruit and a golden-brown topping. The filling should appear slightly thickened and fragrant.
- Remove from the oven and allow to cool on a wire rack for 20 minutes, which helps the filling set and prevents burning.
- 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