Skillet Series: Skinny Blueberry Crisp

One of my new favorite kitchen gadgets I’m going to feature more often are my cast iron skillets. At first I was hesitant to incorporate cast iron skillets into my kitchen gadget collection because I didn’t really think there was a difference from using any other pan, plus they’re heavy and I thought cleaning and seasoning would be a hassle. But once I learned how to season, clean and cook with cast iron skillets I am constantly using them over any other pan in the cabinet. I love how versatile cast iron skillets are- you can cook a sizzling weekend breakfast all in one, fry a steak or create a delicious dessert. I currently own two cast iron skillets; one 12 inch for savory recipes and one 8 inch for sweet recipes. I typically don’t mix sweet and savory recipes between skillets to save flavors since they are seasoned differently and less frequently cleaned. FYI you should not be washing your cast iron skillets like the rest of your dishes- maybe I’ll do a post with cleaning and seasoning tips!

The inaugural dish created in my 8 inch sweet cast iron skillet was this “Skinny” Blueberry Crisp recipe. Basically, we took a normal Blueberry Crisp recipe and swapped the flour, milk and sugar for some low carb alternatives.


2 C. Almond Flour

2 tsp. Baking Powder

1/2 C. Cold Butter

1 C. Almond Milk

1 C. Fresh Blueberries

1/2 C. Fresh Blueberries (squished)

2 Tbs. Stevia (plus some to sprinkle on top)

1 tsp. Vanilla

Pinch of Salt

Pinch of Lemon Zest


Preheat oven to 375 degrees F and season your skillet with butter to ensure the crisp doesn’t stick to the pan. Sift almond flour, stevia, salt and baking powder by pulsing in a food processor or mixer, pulse in cubes of cold butter until the dough becomes crumbly. Add 1/2 cup of blueberries to the mixture to ensure the blueberry flavor is spread throughout the crisp. Create a hole in the center of the mixture, folding in the almond milk slowly with the rest of the blueberries.

Press the dough into the skillet, topping with stevia, lemon zest and a few more blueberries. Bake the crisp for 30 minutes until the top is golden brown.

You can top the crisp with powdered sugar, whipped cream or even ice cream- but we thought it was delicious as is. I loved creating this “skinny” version of a childhood favorite- the blueberries were tart, the stevia was sweet and I personally think the almond flour adds more flavor to the crisp than regular flour offers.

Are you going to try this recipe? Tag me in your creation on Instagram @_justalittlebrit

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