Blueberry Almond Skillet Crisp
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!
It’s juicy, buttery, and bursting with blueberries. The bottom layer of this Blueberry Almond Skillet Crisp is a thick generous layer of fresh blueberries that become jammy and creamy in the oven, thanks to the addition of sour cream. It’s finished with an almond and oat topping that’s perfectly golden and crunchy. It’s delicious served either hot from the oven or after being chilled. And a heaping scoop of vanilla ice cream on the side is the perfect complement. I love making this crisp in a cast iron skillet but this could be easily divided into ramekins or mini skillets for adorable individual servings!
What is Blueberry Skillet Crisp?
A classic crisp recipe involves fruit topped with a buttery oat topping and baked until bubbly and crisp (hence the name). I’ve added a twist to mine by incorporating some sour cream in the blueberry filling which gives it a thick, jammy consistency like a pie filling. The not-so-traditional addition of sliced almonds in the crisp topping for this recipe adds another layer of flavor and crunch that pairs perfectly with the juicy blueberries. I like making crisps in a cast iron skillet for a fun presentation but they can also be made in a simple baking dish.
What You’ll Need
The ingredients for this Blueberry Almond Skillet Crisp are pretty simple ones, and most you’ll probably have on hand. Get your list together and let’s get started!
For the Blueberry Filling
- Sour cream
- Milk
- Sugar
- Flour
- Cinnamon
- Fresh Blueberries
For the Crisp Topping
- Oats
- Brown Sugar
- All-purpose Flour
- Cinnamon
- Salt
- Butter
- Sliced Almonds
How to Make Blueberry Almond Skillet Crisp
- Make the filling. Just toss together the sour cream, milk, brown sugar, flour, and cinnamon then fold in the blueberries so they’re all coated with the creamy mixture. This combo results in a nice, thick, and jammy texture once it’s baked, similar to a pie filling. No thin, watery filling leaking out here.
- Make the topping. A classic crisp topping that includes oats, butter, and cinnamon plus sliced almonds added for extra crunch and flavor. Toss together the dry ingredients then add the melted butter until you have coarse crumbs, then finish it off with the almonds.
- Assemble the crisp. I love using a cast iron skillet here but a baking dish works just as well. Make sure to grease your pan lightly first so you’re not left with a big sticky mess later. Spread the blueberry filling in the skillet then add the crisp topping and spread it out evenly.
- Bake and Serve. This crisp only takes about 30 minutes to bake. When you see those glorious, juicy bursting bubbles all around the edges, you’ll know it’s ready. I love serving this warm but it’s delicious after being chilled too!
Can I Make Blueberry Crisp With Frozen Blueberries?
Yes! This recipe will work with frozen blueberries or fresh ones. You can even use other varieties of berries instead of, or in addition to, the blueberries. Apples, peaches, or nectarines would all be great additions to the blueberries too. If using frozen fruit, make sure to keep them frozen until you’re ready to use. The crisp may need a little extra baking time if using frozen fruit too. Look for lots of bubbles around the edge of the pan to know when the crisp is done.
More Berry Recipes You’ll Love
- Blueberry Streusel Coffee Cake
- Chantilly Crepe Cake
- Mixed Berry Streusel Bars
- Raspberry Orange Pistachio Cake
If you make this recipe, I’d love to see it so be sure to follow and tag me on Instagram, Facebook, or TikTok. Happy Crisp Baking!
Blueberry Almond Skillet Crisp
Ingredients
For the Blueberry Filling
- ½ cup (115g) sour cream
- 4 Tablespoons (63g) milk
- ½ cup (100g) granulated sugar
- ¼ cup (32g) all-purpose flour
- 1 teaspoon cinnamon
- 4 cups (24oz or 680g) fresh blueberries
For the Crisp Topping
- ½ cup (45g) old fashioned oats
- ½ cup (110g) brown sugar
- ¼ cup (32g) all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter, melted
- ½ cup (48g) raw sliced almonds
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!
Notes
- If you don’t have a cast iron skillet, you can make this in a large baking dish.
- Frozen blueberries can be used instead of fresh but be sure not to thaw the blueberries. You may need to add additional baking time as well.
- Store the crisp in an airtight container in the fridge for up to 3 days.
