I know this blueberry cast iron skillet crisp might sound super difficult to do, but not at all. It literally takes. 10 min to prep and then the oven will make the rest.
Blueberries are really good for you, (1), they are full of antioxidants, vitamins, minerals, fiber… If you want more ideas with blueberries, have a look at my chia pudding 5 ways.
Blueberry Cast Iron Skillet Crisp
Course: Yummy DessertsServings
2
servingsPrep time
10
minutesCooking timeminutes
Calories
300
kcalIngredients
For the filling
2 cup (300 gr) fresh blueberries
1 Tbsp Maple syrup
1 Tbsp lemon juice
1 tsp cornstarch
Pinch of salt
Lemon zest
For the dough
1/2 cup (50 gr) almond flour
1/2 tsp baking powder
1 Tbsp brown sugar
1 Tbsp avocado oil
Directions
- Preheat your oven to 180 C and grease your cast iron skillet (I am using a 20 cm mini skillet which yields for 2) and place on a baking sheet.
- Prepare your filling: add all filling ingredients to your cast iron skillet. Spread into an even layer.
- Prepare your crumble whisking all the ingredients with your hands until crumbs form. Sprinkle them over top of the filling.
- Bake crumbles for 35-40 minutes, until filling is bubbling and topping is golden brown. Let cool for 10 min and serve topped with vanilla ice cream.
Notes
- By the way…
- I strongly suggest you to take this delicious skillet right after cooling it for 1o minutes, I have eaten it a couple of hours later and trust me, has nothing to do when you eat it right after baked.
Let’s go!