Skillet Blueberry Crisp with Shortbread Topping (Small Batch)

Author: Madly Delicious

This small batch Skillet Blueberry Crisp with Shortbread Topping is the perfect weeknight dessert. Juicy blueberries are baked with lemon and vanilla until bubbling, then topped with a buttery almond flour shortbread-style crumb. Made in an 8-inch skillet, it’s just the right size for a cozy treat for two or three—no leftovers needed!

5 from 1 vote

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Prep Time 8

Cook Time 30

Total Time 38

Course Dessert

Cuisine American-Inspired

Servings

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.

Notes

Blueberries

Frozen blueberries work great here—no need to thaw! Just add 1 extra teaspoon of cornstarch to help with the extra liquid, and increase the bake time by 5–10 minutes if needed.

Shortbread Topping

Almond flour gives the topping its signature shortbread-like crumb and flavor. You can substitute with more all-purpose flour, but it won’t have quite the same tender texture.

Skillet Prep

No need to grease your cast iron skillet—there’s enough butter in the topping to keep it from sticking. If using a ceramic or glass dish, a light greasing is optional.

Gluten-Free Option

Swap AP flour for a 1:1 ratio gluten-free all purpose flour

Storage

Leftovers can be stored covered in the fridge for up to 3 days. Reheat in the oven or enjoy cold—both ways are delicious.

Nutrition

Serving: 1 servingCalories: 355kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 170mgPotassium: 170mgFiber: 4gSugar: 27gVitamin A: 200IUVitamin C: 12mgCalcium: 40mgIron: 1.5mg

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