Simple Skillet Blueberry Apple Crisp

Can I just take a minute to tell you how wonderful Neal is. The other day he saw me struggling with food sticking to our main frying pan (see this post for deets). So he surprised me with a new cast iron skillet the other day! I had a cast iron skillet back in the day. Like back in the only eating ramen, microwave-meal days. Needless to say, it got neglected, misused and ended up in the cast iron skillet grave.Simple Skillet Blueberry Apple Crisp - Luminous Vegans

I’m thrilled that I’ve been given a second chance with this deceptively simple-looking pan. I’ve been using it non-stop since I got it. I refried the vegan egg in it. Success! I baked brussels sprouts in it and made polenta in it. And after each gentle cleaning and light oiling of my preciousss, I’m dreaming about what to make next in it.

Sunday morning I hopped out of bed and decided to bake a sweet breakfast in it. I don’t hop out of bed. I don’t bake stuff unless desperate. What’s happening to me? What have you done to me cast iron skillet?

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

This simple and tasty blueberry apple crisp (adapted from this recipe at The Grit) involves tossing fruit with some flour, sugar and spices in one bowl. Mushing rolled oats, flour, sugar, vegan margarine and spices in another. Pouring them in the skillet and baking. This was one of those free-form-throw-it-together deals, so I only sorta measured the ingredients. The recipe listings are estimates only, but I think it’s hard to mess up fruit and oats. You can use whatever fruit you like, I just used what we happened to have in the kitchen and freezer.

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

Skillet Blueberry Apple Crisp

Ingredients

For the fruit bottom:

  • 2 gala apples cored and cut into chunks
  • 3 1/2 cups frozen blueberries
  • 2 1/2 tbs flour
  • 2 1/2 tbs sugar
  • 1 tsp cinnamon
  • pinch of salt

For the crispy oat top:

  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup vegan margarine
  • pinch of cinnamon and salt
  • 12 inch cast iron pan

Directions

Preheat the oven to 375 F degrees. Throw all the ingredients for the “fruit bottom” in a bowl and mix well so all the fruit is thoroughly coated. Pour it in the skillet and let that sit so everything will meld together while making the crispy oat top. Throw all the ingredients for the “crispy oat top” in a bowl. I then used my hands to incorporate everything together so all oats were coated and the margarine was melted. The oats were semi-clumpy and sticky. Crumble oat crisp on top of fruit. Bake for about an hour until the top turns golden and crispy and the fruit filling is all bubbly.

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

If you don’t have a 12 inch cast iron skillet, this can still work in a 10 inch or even 8 inch baker’s pan. Of course, you might have to either adjust the amount of fruit used or let it bake longer because it will be thicker.Simple Skillet Blueberry Apple Crisp -Luminous Vegans

I love how simple, mistake-proof and tasty this was. One of the things I don’t enjoy about baking is having to measure every single thing out precisely. I was able to eyeball a lot of stuff. This is just one of those dishes where a little less/more flour or a little less/more sugar or margarine just doesn’t seem like it’s going to hurt it. I am so excited to try this out with other fruit. While I really enjoy blueberries, I might go for something that doesn’t give me “blueberry smile” next time!

Simple Skillet Blueberry Apple Crisp - Luminous Vegans

Have you used a cast iron skillet before? What are your favorite ways to use it?

26 thoughts on “Simple Skillet Blueberry Apple Crisp

    1. luminousvegans Post author

      I made Neal read all the comments on this post and it made him blush.

      I love things that I can just throw in the oven while I do other stuff and an hour later have yumminess. You’re absolutely right that it’s perfect for leisurely Sundays.

      Reply
  1. Andrea

    I love cast iron — except for the weight! At the moment I only have a small cast iron frying pan and an 8″ round griddle. I’m in love with the griddle. I use it mainly for pancake-like things, or for toasting tofu. It has very low sides so I can’t make a crisp in it, but I have a large enameled cast iron pan I can bake in. I think I like the basic cast iron better because it doesn’t get stained. Your crisp is beautiful.

    Reply
    1. luminousvegans Post author

      Thank you Andrea! And oh gosh, you’re right about the weight! That and the fact that I can’t grab the handle with my bare hands when I cook. I would love to also have smaller cast iron pans to make a complete cast iron skillet family :-)

      Reply
  2. coconutandberries

    What a cutie Neal is! I’d love my own cast-iron pan :) When I’m at my Mum’s I’m very happy to be able to use hers. You’ve got to try skillet cornbread- it gets a seriously good crust on it (there’s a recipe in Veganomicon)
    The apple and blackberry combo is a favourite with me, but I’ve never tried apple/blueberry. It looks gorgeous.

    Reply
    1. luminousvegans Post author

      I made Neal read all the comments on this post and he totes blushed. Ooh, I’m definitely going to have to bust out my Veganomicon and make that cornbread skillet. Darn, I should have made it tonight to go with our chili but I was feeling lazy.

      I don’t really know the “proper” fruits that go together so I just threw in whatever we had. But it seems crisps seem to work with any fruits. I’m gonna have to try blackberries next time. That sounds divine!

      Reply
  3. Maggie Muggins

    Aw, that was mighty sweet of him. I love my cast iron pan, it’s the best thing in the world for making hash.
    Being as I have never and will never jump out of bed, I would totally slowly drag my ass out of bed for some of that!

    Reply
  4. veganmiam.com

    How sweet of Neal! I love cast iron skillets – I even had a mini one (you’ve probably seen my white bean alfredo pasta dish). They look amazing when used often and aged over time. The blueberry&apple crisp is a great way to start breakfast – love a bit of sweet & tangy flavors and may I see both of your blueberry smiles? Haha!

    Reply
    1. luminousvegans Post author

      Oh, I would love to have more sizes to make a complete cast iron skillet “family”. But I’m very happy with the one I have. I seriously have not used any other pot/pan since I’ve gotten it. It is so versatile and sooo easy to clean.

      The blueberry smiles were kinda funny. I had to brush my teeth afterwards.

      Reply
  5. Kristiina

    GURRRRL You’ve done it again. This looks awesome. I used to have a cast iron pan but this reminds me I have no idea where it is! I guess I’ll need to get another one soon.

    Reply
    1. luminousvegans Post author

      Thank you sooo much! I really do think it’s impossible to mess up crisps because I am soo not a baker :-) You can make this in a regular baker’s pan too. I just was too excited to use my new “toy”.

      Reply
  6. Cadry's Kitchen

    We are totally in agreement about the problem with baking being the scientific nature of it. When I’m cooking, I can taste, tweak, and adjust. With baking, you put it together, place it in the oven, and you can’t change the outcome. If it fails, then you’ll have to start over and do it differently the next go around. For that reason, this blueberry apple crisp is so appealing to me. I like it that it doesn’t have to be precise.

    That’s so sweet that Neal got you a cast iron skillet! I’m glad you’re enjoying it. I got a cast iron skillet several years ago, but I totally failed at keeping it in good working order. I really tried to do it right – not using soap on it, cooking off any excess moisture, oiling it after use… However, it still beat me. I sold it at a garage sale. Sometimes I talk about trying it again, though, because I’d really like a cast iron grill pan.

    Reply
    1. luminousvegans Post author

      Yup, amen to the precision of baking issue. I honestly am shocked that the crisp was so easy. I think it’s now gonna be my go to sweet dessert paired with some vegan ice cream.

      So far, the cast iron skillet is going strong. I hope to keep it in good shape. I don’t oil it every time, but I do make sure to dry it really well after cleaning it soap-free. I read mixed things online. Some people treat it like a baby and others are just kinda haphazard about it but yet still keep it pristine. I guess only time will tell.

      Reply
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