Berry picking season is limited for us, but we’re always quick to hit the fields to pick our own when the farms open up. We normally end up over picking and struggling to figure out what to do with our extra berries, especially blueberries.
This rustic blueberry maple crisp recipe is a great option to use up blueberries. In about an hour, you’ll have a warm, rustic dessert that is perfect year round.
Keep reading to see how to make this easy cast iron skillet blueberry dessert.
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Simple Blueberry Maple Crisp Ingredients
Four cups of fresh blueberries are best for this recipe. But if you don’t have any, frozen blueberries will work, too.
You’ll also need:
- 1/4 Cup Maple Syrup
- 3/4 Tsp Ground Cinnamon
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Dried Rosemary
For the topping ingredients, you’ll need:
- 3/4 Cup Old-Fashioned Rolled Oats
- 1/4 Cup Almond Flour
- 1/4 Cup Almonds
- 1/4 Cup Honey
- 2 Tbsp Unsalted Butter
- 1/8 Tsp Salt
A cup of Greek yogurt or vanilla ice cream goes well on the side when you’re serving it!
If you’re in need of a 10” cast iron skillet, check out this one from Lodge. We have numerous cast iron items from Lodge and love them all.
Rustic Blueberry Maple Crisp Recipe Directions
This recipe was prepared indoors on a stove top. However, there’s no reason why you couldn’t make this over open flame while camping. Be sure to preheat the cast iron skillet and you might want to consider using some butter if you’re concerned about sticking.
Start by placing the top oven rack in the center and preheat your oven to 350F.
Place all of your blueberries (after rinsing) in a large bowl. Add in the maple syrup, ground cinnamon, ground allspice, and dried rosemary. Toss to combine.
In a separate bowl, combine all of the topping ingredients (oats, almond flour, almonds, honey, unsalted butter, and salt.) Stir until the oats are thoroughly coated.
Pour the blueberry mixture (the first bowl) into a 10” cast iron skillet and spread into an even layer. Spread the topping mixture evenly across the top.
Place your cast iron skillet into the oven and bake for 30 minutes or until the top layer is nicely browned. Cover with aluminum foil and bake for another 15-20 minutes or until the blueberry crisp is bubbling.
Remove from oven, set aside to cool for 5-10 minutes, and serve.
A delicious berry crisp that is ready in about an hour.
- 4 Cups Fresh Blueberries Rinsed
- 1/4 Cup Maple Syrup
- 3/4 Tsp Ground Cinnamon
- 1/2 Tsp Ground Allspice
- 1/2 Tsp Dried Rosemary
- 3/4 Cup Old-Fashioned Rolled Oats
- 1/4 Cup Almond Flour
- 1/4 Cup Almonds
- 1/4 Cup Honey
- 2 Tbsp Butter Unsalted
- 1/8 Tsp Salt
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Place the top oven rack in the center and preheat your oven to 350F.
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Place all of your blueberries in a large bowl. Add in the maple syrup, ground cinnamon, ground allspice, and dried rosemary. Toss to combine.
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In a separate bowl, combine all of the topping ingredients. Stir until the oats are thoroughly coated.
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Pour the blueberry mixture into a 10” cast iron skillet and spread into an even layer. Spread the topping mixture evenly across the top.
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Place your cast iron skillet into the oven and bake for 30 minutes or until the top layer is nicely browned. Cover with aluminum foil and bake for another 15-20 minutes or until the blueberry crisp is bubbling.
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Remove from oven, set aside to cool for 5-10 minutes, and serve.
A cup of Greek yogurt or vanilla ice cream goes great on the side!
Other Blueberry Recipes You Might Enjoy
- Better Than a Bakery Blueberry Muffin Recipe
- Non-Alcoholic Sparkling Blueberry Lemonade
- Mermaid Smoothie Bowl