Skillet Blueberry Crisp
This Skillet Blueberry Crisp with fresh blueberries, an almond oatmeal topping and topped with a scoop of vanilla ice cream, make it the perfect dessert!
plus 2 teaspoons cornstarch
water plus 2 tablespoons
packed light brown sugar
cold unsalted butter
Preheat oven to 350 degrees F.
For the blueberries, combine the sugar, cornstarch, cinnamon and water in a 10-inch oven proof skillet. Heat rapidly until thickened, stirring often.
Remove from heat and set aside to cool as you make the topping. When the mixture is slightly cooled, gently add the blueberries.
In a medium bowl, mix together the oats, almonds, flour, brown sugar, cinnamon, nutmeg and salt.
Cut the 6 tablespoons of butter into small pieces and using your fingers, massage the butter into the mixture until it is incorporated fully.
Evenly distribute the crisp topping over the blueberries.
Place the skillet into the oven and bake for 30 minutes.
Serve with vanilla ice cream, if desired.
Compliments of 365 Days of Baking and More