A simple fruit crisp recipe for two! This Skillet Blueberry Crisp is gluten-free, vegan, and top 8 allergy-free. Get out that cast iron and make a healthy, easy treat when you need something sweet and comforting!
Finally! A fruit crisp! I kept telling myself I would make one for the past few years and I finally did. They always sounded so cozy and delicious; sweet fruity simplicity, but they always evaded me for some unknown reason. Who could say no to fruit with a crisp/crumble topping all hot, warm, and gooey from the oven? Not sure, but obviously I had some mental resistance to it!
It’s okay though, we’ve remedied that! I think the reason why I never got around to making a fruit crisp earlier was because I only just got my baby cast iron this past Christmas. Can you really dare make a fruit crisp in something other than a cast iron? You’d be missing out on half the magic and comfort! Anything in the skillet is cozy and rustic; make this in a plain old baking dish and you’ll cry…possibly.
If you’re like me, you’re probably also wondering what the difference is between a crisp, crumble, and cobbler. A crisp is fruit baking with a crisp topping of flour/granola (oats)/ and sugar. A crumble is the same, but with a doughier/clumpier/softer topping. A cobbler has a biscuit/dumpling type crust that looks like “cobble stones”. The easiest to make? I say a crisp!
I make this blueberry crisp even easier for you and used pre-made granola! You can use my homemade blueberry flax granola or KIND blueberry flax granola for a nut-free version (mine 2 tablespoons of crumbled cashews in it which can easily be left out!) You could top it with any granola you have on hand, that goes with the blueberry! If you tell me you don’t have granola at home either…you’re going to make me cry again! I’m granola girl, remember?
Another fun thing about this blueberry crisp? Fully (not optional) to add a little scoop of some vegan ice cream! That’s a given right? Warm ooey gooey fruitiness with a crunchy topping and cold vanilla ice cream that just melts into all the goodness? YES, please! If you skip the ice cream you could have this for breakfast, if you top it with ice cream, well, I think you’re forced to call it dessert 😉 So grab your gluten-free, vegan, food allergy best buddy and dig in!
Skillet Blueberry Crisp For Two
- Preheat the oven to 375°F.
- In a small bowl, mix together the blueberries, oat flour, erythritol, melted butter, and vanilla.
- Pour into a greased 6 inch cast iron skillet and top with the granola.
- Bake for 15 minutes and serve with vegan vanilla ice cream if desired.
Maybe it’s just me, but nothing says, “I love you” more than sharing a warm and cozy blueberry crisp with someone! It’s the perfect recipe to serve up on one of these last dwindling care-free days of summer! Not only should you make this blueberry crisp, but perhaps a summer peach crisp, cherry, raspberry, blackberry…you get the picture! No time like the present than to order that baby cast iron either…it’s essential!
So tell me:
+ What’s your favorite fruit for a crisp or crumble? Blueberries seemed extra delicious to me!
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