The perfect small-batch dessert where juicy blueberries meet a buttery shortbread crumb—baked to bubbling perfection in one skillet.
Skillet Blueberry Crisp with Shortbread Topping: Bubbling Blueberries Meet a Buttery Shortbread Crumb in This Skillet Treat
This idea kind of just came together. I had just picked up the Lodge 8-inch skillet to round out my cast iron collection and really wanted to use it. Then I walked into the market and saw blueberries on sale — 2 for $5 — so I grabbed them and figured I’d come up with something summery. Skillet Blueberry Crisp with Shortbread Topping (Small Batch) was the move. Since it’s just the two of us, I’ve been doing more small-batch testing lately, and this one was a total hit. The shortbread-style crumble with chopped nuts adds the best texture, and that buttery topping over jammy blueberries is a classic combo I’ll keep coming back to.
Why You’ll Love This Recipe
A perfect small-batch treat. Just the right amount for a small household — no leftovers (unless you’re lucky).
Skillet baked. This bakes right in your cast iron skillet, which helps get those sweet, bubbling edges.
That shortbread topping! A mix of almond flour and chopped walnuts makes for a rich, tender, and golden-brown finish.
Customizable and forgiving. Fresh or frozen berries work great, and the recipe is super easy to riff on.
Ingredient Highlight: Blueberries
Blueberries are peak summer produce, known for their natural antioxidants and fiber content. Beyond being good for you, they’re just fun to cook with — bursting into jammy goodness in the oven and adding bold flavor and color to both sweet and savory dishes. I love how low-maintenance they are: no peeling or chopping, just a quick toss with sugar, lemon, and a little cornstarch. Frozen works just as well as fresh — just add an extra teaspoon of cornstarch and bake 5–10 minutes longer.
Madly Delicious Must-Know Tips & Questions
Almond flour gives the topping a buttery, shortbread-style texture. Swap with more all-purpose flour if needed, but the texture will be different.
Lemon zest adds brightness. It balances the sweetness of the fruit and makes the flavor pop.
Don’t skip the skillet. Cast iron helps the filling bubble up around the edges while the topping crisps beautifully.
Let it cool before serving. The filling thickens as it rests, and the topping stays crisper.
Do I need to thaw frozen blueberries?
Nope! Just use them straight from the freezer with that little cornstarch and time adjustment.
Can I make it ahead of time?
Yes—let it cool, cover, and refrigerate. Reheat in a low oven until warmed through and the topping is crisp again.
Can I use other fruit?
Definitely! Raspberries, blackberries, or chopped peaches work well. Aim for 3½ to 4 cups total.
Let me know if you want a fourth question added or anything reworded!
Let’s Dish: Did You Know?
Fruit crisps have a long history in American cooking, especially in the South and Midwest, where they’re often baked to showcase peak-season produce. Unlike cobblers or pies, crisps are quicker and more casual — no rolling dough or fussy lattices. The “crisp” part comes from a buttery topping that gets golden and crunchy in the oven. While oats are the go-to for many, shortbread-style toppings are just as traditional — and especially delicious.
Love a small-batch dessert that still feels special? Then try my Skillet Blueberry Crisp with Shortbread Topping!
Juicy blueberries, a buttery shortbread crumble, and golden edges baked right in a cast iron skillet — it’s the kind of easy, summery dessert that always hits the spot. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Fruit Recipes
Berries and Cream (3-Ingredients)
Peach Strawberry Crisp with Oatmeal Crumble
Skillet Blueberry Crisp with Shortbread Topping (Small Batch)
Equipment
- 8-inch cast iron skillet (or similar)
Ingredients
- 2 pints blueberries, rinsed (fresh or frozen work here)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- Zest of 1 lemon
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
Shortbread Crumb Topping
- ½ cup all-purpose flour
- ¼ cup almond flour (can sub AP, but almond gives more shortbread feel)
- 2 tbsp granulated sugar
- 3 tbsp chopped walnuts
- ¼ tsp salt
- 4 tbsp salted plant-based butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Make the filling: In a medium bowl, toss 2 pints blueberries, 2 tablespoons granulated sugar, 1 tablespoon cornstarch, zest of one lemon, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Transfer to an 8-inch cast iron skillet or similar oven-safe dish.
- Make the shortbread crumb topping: In another bowl, mix ½ cup all-purpose flour, ¼ cup almond flour, 2 tablespoons granulated sugar, 3 tablespoons chopped walnuts, and ¼ teaspoon salt. Stir in 4 tablespoons melted salted butter small clumps form and all ingredients are incorporated.
- Assemble and bake: Sprinkle the topping evenly over the fruit. Bake for 30-35 minutes, until the top is golden and the filling is bubbling.
- Let cool before serving: Rest for 10–15 minutes before serving.
Anytime I can impress with a low-lift recipe that’s delicious, I am overjoyed! This is delicious and something anyone can do.
Thank you so much for sharing! I am so happy to hear that you have enjoyed this easy dessert!