fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cast Iron Blueberry Crisp


  • Author: Kevin Smiley

Ingredients

Scale

4 c. fresh blueberries, rinsed
¼ c. real maple syrup
¾ t. ground cinnamon
½ t. ground allspice
½ t. dried rosemary (or t. fresh, finely chopped)

Topping Ingredients:

¾ c. old-fashioned rolled oats
¼ c. almond flour
¼ c. almonds, sliced
¼ c. honey, preferably local
2 T. unsalted butter, melted
1/8 t. table salt

Optional, to Serve:
1 c. Greek yogurt


Instructions

Place top oven rack in the center position and pre-heat oven to 350°F.

Place blueberries in a large bowl. Add maple syrup, cinnamon, allspice, rosemary, and salt. Toss to combine and set aside.

Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.

Pour blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping evenly across the top in a uniform layer, as well.

Place into pre-heated oven and bake for 30 minutes. If the top layer is nicely browned at this point, cover dish loosely with aluminum foil to prevent over-browning. Bake for another 15-20 minutes or until the blueberry crisp is nice and bubbling. Remove from oven and set aside to cool for 5-10 minutes.

Serve warm with some Greek yogurt, if desired. Enjoy!