Mini Blueberry Crisp
Blueberry crisp baked in a mini skillet, and served warm from the oven with a scoop of ice cream. This mini dessert is just enough for two people to share.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
Filling
- 1 tsp softened butter
- 12 oz blueberries fresh, or frozen and thawed
- 1 ½ tbsp granulated sugar
- 1 ½ tbsp light brown sugar
- 1 ½ tbsp all-purpose flour
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp ground allspice
Topping
- ½ cup all-purpose flour
- 2 tbsp light brown sugar
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 2 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Brush the inside of a 6-inch oven safe skillet with the butter. If you don't have a mini skillet, you can also use a 16-oz ramekin.
- In a bowl, combine the blueberries with the rest of the filling ingredients, then pour the filling into the skillet.
- In a bowl, combine all the topping ingredients until crumbly, then sprinkle over the blueberry filling.
- Bake for about 30-35 minutes, until the filling is bubbling, and the topping is golden brown.
- Let cool for 15 minutes, then serve warm with ice cream.
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