Blueberry Almond Skillet Crisp
Serves 625 mins prep45 mins cook
This Blueberry Almond Skillet Crisp is jammy, creamy, and hinted with cinnamon. It’s finished with a buttery and crunchy oat almond topping. Serve it warm or cold and make sure you’ve got a big scoop of vanilla ice cream to go with it!
0 servings
What you need
Instructions
Preheat oven to 350°F. Lightly grease a 10” cast iron skillet with cooking spray. Blueberry Filling: In a mixing bowl, whisk together the sour cream, milk, sugar, flour, and cinnamon until fully incorporated and smooth. Add the blueberries and gently fold them in until completely coated. Pour the blueberry mixture into the prepared pan and spread out into an even layer. Crisp Topping: In a mixing bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Add the melted butter and mix with a fork until the mixture is fully combined and crumbly. Stir in the sliced almonds. Add the crisp topping on top of the blueberries in the skillet and spread to the edges in an even layer. Bake for 30 minutes or until the edges are bubbling and the top is golden brown. Serve hot or cold, with a dollop of whipped cream or a scoop of vanilla ice cream!View original recipe