Skillet Blueberry Almond Crisp

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A rustic skillet dessert with juicy blueberries baked under a crunchy almond oat topping, perfect for quick, comforting sweetness. This recipe, ready in about 50 minutes, layers fresh blueberries, granulated sugar, lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups fresh blueberries
• 1/3 cup granulated sugar
• 1 tsp lemon zest
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/3 cup sliced almonds
• 1/3 cup packed brown sugar
• 6 tbsp, melted unsalted butter
• 1/2 tsp ground cinnamon
• 1 tbsp cornstarch

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Instructions

1. Step 1: Preheat oven to 375°F. In a 9-inch ovenproof skillet, toss 3 cups fresh blueberries with 1/3 cup granulated sugar, 1 tbsp cornstarch, and 1 tsp lemon zest until the berries are evenly coated.
2. Step 2: In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup rolled oats, 1/3 cup sliced almonds, 1/3 cup packed brown sugar, and 1/2 tsp ground cinnamon. Pour 6 tbsp melted unsalted butter over the mixture and stir until crumbly.
3. Step 3: Evenly distribute the oat-almond topping over the blueberry mixture in the skillet, pressing lightly.
4. Step 4: Bake uncovered for 30-35 minutes until the topping is golden brown and the blueberry filling is bubbly around the edges. Let cool slightly before serving.