I know I said I was crowning my fruit pizza as the official dessert of summer, but this Skillet Blueberry Crisp is giving it a serious run for its money. Sweet and syrup-y filling + crunchy and nutty topping + smooth and creamy ice cream to top it all off, what’s not to love?!
Ok, if you need another reason to become completely obsessed with this dessert, how about the fact that the majority of it is made from the nutrition powerhouse, blueberries! This fruit gets its deep color from flavonoids, which are antioxidants that fight free radicals contributing to cancer, heart disease, cancer, osteoporosis, and Alzheimer’s disease. Another great quality of this recipe is you can substitute the blueberries for any other berry (or get wild with a combo situation) as they’re all delicious and nutritious!
The best part about this Skillet Blueberry Crisp, is it is SO EASY to make. It takes 10 minutes to come together, 30 minutes to bake, and then you can serve it straight out of the pan topped with scoops of cold vanilla ice cream.
I’m seriously obsessed with how melty and creamy the contrasting cold ice cream gets as it melts into the crumble topping and oozing blueberries….
Honestly, I love it equally as much served OVER ice cream as a berry version of a hot fudge sauce, and the crisp topping serving as sprinkles or granola. Feel free to stud on more crushed nuts, fresh berries, and even a dollop of whipped cream to really give it the sundae effect. This method allows it to serve more people too, if you need to stretch it for a dinner party!
I hope you enjoy this easy, light, and delicious dessert this summer as much as I do!
- Yield: 6-8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Skillet Blueberry Crisp
Sweet and syrup-y filling + crunchy and nutty topping + smooth and creamy ice cream to top it all off, what's not to love about this plant-based Skillet Blueberry Crisp?!
- 1 tsp coconut oil
- 6 cups of fresh blueberries (3 pints)
- 1/3 cup Vitafiber powder - can be subbed for 1/4 cup sugar
- 1/4 cup granulated sugar - I like beet sugar
- 2.5T cornstarch
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 3T fresh lemon juice
- For the Crisp Topping:
- 1/2 cup oats
- 1/4 cup almond flour - can be subbed for all-purpose flour
- 1/4 cup spelt flour - can be subbed for all-purpose flour
- 1/2 cup walnuts - finely chopped
- 3T Vitafiber powder - can be subbed for more brown sugar
- 3T brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 5T coconut oil- SLIGHTLY softened, so it can be blended - I use refined for a buttery taste, unrefined will give a coconut taste
- Dairy-free vanilla ice cream or whipped cream - for serving
- Preheat oven to 400F.
- Grease a 10-inch cast iron skillet with 1 tsp coconut oil.
- In a medium mixing bowl, combine all the ingredients from blueberries through the lemon juice, until evenly coated. Pour into the greased skillet.
- In the same bowl or a clean one, combine all the ingredients for the crisp topping, except for the coconut oil, until evenly mixed. Then, "cut-in" the slightly soft coconut oil, using a pastry blender, two knives, or simply mashing with a fork to incorporate the oil and make the mixture "crumby". Sprinkle on top of the blueberries, leaving about an inch around the edges so the berries show through after baking.
- Bake for 25-30 minutes, until the top is golden brown and the berries are bubbly. Allow to sit for at least 15 minutes before serving. The mixture will be slightly "runny" at first, but will thicken as it sits. I recommend serving warm topped with vanilla ice cream!