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close up of a spoonful of blueberry crisp from a cast iron skillet.
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5 from 2 votes

Easy Skillet Blueberry Crisp (Gluten-Free)

This gluten-free Blueberry Crisp is easy to make in an ordinary cast iron skillet. You'll love the rustic, old fashioned taste of this easy-to-make blueberry crisp with oatmeal dessert.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Desserts
Cuisine: American, American Southern
Servings: 6
Calories: 277kcal
Author: Kelly Bloom
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Equipment

Ingredients

Blueberry Crisp Filling

  • 4 cup blueberries fresh, washed
  • ¼ cup brown sugar or maple syrup
  • ¾ teaspoon cinnamon ground
  • ½ teaspoon allspice ground
  • 1½ teaspoon rosemary fresh, or ½ teaspoon dried

Blueberry Crisp Topping

  • ¾ cup rolled oats Old Fashioned
  • ¼ cup flour gluten free flour, or almond flour
  • ¼ cup almonds sliced
  • ¼ teaspoon cinnamon ground
  • ¼ cup honey
  • ⅛ teaspoon salt
  • 3 tablespoon butter melted
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 degrees C). Grease a 9-inch cast iron skillet, and wash the blueberries.
  • In a large bowl, combine blueberries, brown sugar, cinnamon, allspice, and chopped rosemary.
    4 cup blueberries, ¼ cup brown sugar, ¾ teaspoon cinnamon, ½ teaspoon allspice, 1½ teaspoon rosemary
  • Combine the gluten free rolled oats, gluten free flour (or almond flour), sliced almonds, cinnamon, honey, salt, and melted butter in a mixing bowl.
    ¾ cup rolled oats, ¼ cup flour, ¼ cup almonds, ¼ teaspoon cinnamon, ¼ cup honey, ⅛ teaspoon salt, 3 tablespoon butter
  • Combine with a spoon or fork until the mixture comes together into a texture that resembles dry oatmeal cookie dough.
  • Pour the blueberry mixture into the prepared cast iron skillet. You can use any oven safe skillet or baking dish.
  • Using your hands, crumble the oatmeal topping over the blueberry filling in the skillet.
  • Bake in the oven for 30 minutes, or until the crisp topping is nicely browned and crisp.
  • Lay a piece of aluminum foil loosely over the top to prevent over browning, and bake for an additional 10 to 15 minutes until the blueberry crisp is bubbly.
  • Remove from oven and cool for 5 to 10 minutes before serving. Enjoy!

Notes

  • If you don't have a cast iron skillet, you can use a baking dish, or a 9-inch pie dish.
  • To prevent the topping from over browning, place a piece of foil loosely over the skillet during the last 15 minutes of baking.
  • You can also use any fruits such as peaches, apples, nectarines, or plums. This crisp is a great way to use up fruit that's getting a little over ripe also.
 

Nutrition

Calories: 277kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 99mg | Potassium: 187mg | Fiber: 5g | Sugar: 31g | Vitamin A: 231IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg