Maple Blueberry Buckwheat Skillet Crisp
Juicy blueberries bubble beneath a maple buckwheat oat topping that bakes up crisp at the edges and tender in the middle.
Prep: 8 · Cook: 22 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
An original fruit crisp that pairs juicy blueberries with a nutty buckwheat oat topping.
Story
Casey loves a dessert that can go from pantry to table in one skillet. Buckwheat gives the oat topping a warm, nutty flavor, and blueberries bring enough juice to make every spoonful saucy. It is cozy with ice cream and just as welcome at a casual brunch.
By Casey
Ingredients
- 4 cups fresh blueberries
- 2 tablespoons maple syrup, divided
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup old-fashioned rolled oats
- 1/3 cup buckwheat flour
- 1/3 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 5 tablespoons cold unsalted butter, cubed
- 1/3 cup chopped walnuts
- Vanilla ice cream, for serving
Instructions
- Heat the oven to 375 F and lightly butter a 10-inch oven-safe skillet.
- Toss the blueberries with 1 tablespoon maple syrup, lemon juice, and cornstarch directly in the skillet.
- Stir the oats, buckwheat flour, brown sugar, cinnamon, and salt in a bowl.
- Cut in the cold butter with your fingertips until the mixture has pea-size clumps, then fold in the walnuts and remaining maple syrup.
- Scatter the topping over the berries and bake for 20 to 22 minutes until the edges bubble and the top is deeply golden.
- Cool for 5 minutes, then spoon into bowls and serve warm with vanilla ice cream.
Chef Tips
- Use a skillet with a light-colored interior to watch the topping brown.
- Frozen blueberries work well without thawing; add three minutes to the bake.
- Keep the butter cold for a craggy topping.
- A spoonful of plain yogurt makes a good breakfast-style finish.
Cook's Notes
- Keep butter cold for the topping.
- Do not thaw frozen berries.
- Rest the crisp five minutes before serving.