Blueberry Cardamom Skillet Crisp
Juicy blueberries bubble beneath a buttery oat topping scented with cardamom and brown sugar.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (327 reviews)
INSPIRED BY
A classic fruit crisp takes a warm, floral turn with cardamom and a skillet that goes straight from oven to table.
Story
This is the dessert for when you want the room to smell like a bakery but do not want to wash a mountain of dishes. Blueberries turn jammy around the edges, and the oat topping gets crisp where it meets the hot skillet. Cardamom keeps the sweetness interesting, while vanilla ice cream melts into every warm spoonful. It is just as welcome after a Sunday dinner as it is on a random Tuesday when berries look too good to pass up.
By Theo
Ingredients
- 5 cups fresh blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, melted
- Vanilla ice cream, for serving
Instructions
- Heat the oven to 375°F. Place the blueberries in a 10-inch ovenproof skillet and toss with the granulated sugar, cornstarch, lemon juice, and lemon zest.
- In a bowl, stir the oats, flour, brown sugar, cardamom, and salt until evenly combined. Pour in the melted butter and mix until damp clumps form.
- Scatter the oat mixture over the berries, leaving a few small gaps so the fruit can bubble through as it cooks.
- Bake for 20 to 25 minutes, until the topping is golden and the fruit is actively bubbling around the edges.
- Transfer the skillet to a rack and let the crisp cool for 10 minutes. The filling will thicken as it stands, so do not cut into it immediately.
- Spoon into bowls, top with vanilla ice cream, and drizzle each serving with a little of the warm berry syrup from the skillet.
Chef Tips
- Cornstarch keeps the berry juices glossy and spoonable instead of watery.
- Melted butter makes a quick topping with chunky, crisp clusters.
- Frozen blueberries work without thawing, but add 5 minutes to the bake time.
- Cover and refrigerate leftovers for up to 3 days, then warm gently before serving.
Cook's Notes
- **Timing:** Cornstarch keeps the berry juices glossy and spoonable instead of watery.
- **Texture:** Melted butter makes a quick topping with chunky, crisp clusters.
- **Swaps:** Frozen blueberries work without thawing, but add 5 minutes to the bake time.
- **Storage:** Cover and refrigerate leftovers for up to 3 days, then warm gently before serving.