Blueberries are at their peak season right now with most grocery stores selling them buy one get one free. I made this Skillet Blueberry Crisp on Sunday night, which only takes 10 minutes of preparation time. It’s so easy, healthy and tastes fantastic! My husband said this blueberry crisp was so good that it did not even need vanilla ice cream (or frozen yogurt to top it off). If you have some on hand and want that cold and warm temperature combination, feel free to add it. I used my 61/2-inch cast-iron skillet, but if you only have the larger one, you can double the recipe. Blueberries are also healthy for you. In only 80 calories per cup and virtually no fat, blueberries offer many nutritional benefits. They are packed with Vitamin C and are a good source of manganese (which is important in bone health). Blueberries have antioxidants that can improve vision and promote quicker adjustment of the eyes to darkness. They can also improve memory and reduce the risk of infections. They have high levels of compounds that help widen arteries and can help blood flow. Blueberries are also a good source of fiber, and they have phytonutrients that protect cells from damage. This recipe is great to serve to kick off summer, and it will be awesome to serve on Memorial Day and Fathers’s Day too!
Skillet Blueberry Cobbler
11/2 pints fresh blueberries
3 tablespoons light brown sugar, divided
1/2 cup old-fashioned oats
1 tablespoon shredded coconut
2 tablespoons coconut oil
1. Preheat oven to 350F. Lightly greased a mini cast iron skillet.
2. Place blueberries and 1 tablespoon light brown sugar in cast iron skillet, mixing well.
3. In a small bowl, combine oats, remaining light brown sugar, coconut and salt, mixing well. Add coconut oil and stir well. Sprinkle evenly over blueberries. Bake in preheated oven 28 to 30 minutes until blueberries are bubbly and oatmeal is golden brown. Serve with vanilla ice cream or yogurt, if desired.