blueberry skillet crisp
I never knew just how far the cast iron skillet obsession went until I googled how to season one. *My initial thought: There are people in this world that treat their skillets to last a lifetime better than most people nourish their children. My secondary thought: Skillets = life. You best believe I treated my skillet like the prized possession Bon Appetit told me to. It is now my baby - and an actual baby it is. Most skillets are 10 inches, mine is mini, like my New York apartment, 8 inches. To christen my new baby properly (*fun fact: Emily and I were actually christened together when we were little butterball babies) I made one of my favorite desserts of all time, a crisp. I love crisps, peach, plum, berry, apple, you could put a brick in there and I would eat it.
Throughout NYC - along with the halal and candied nutz stands - there are fruit stands. As a lover of fruit, these are as special to me as $1 hot dog carts are to Blake. On my lunch break one I happened upon one advertising 3 blueberries for $5. Now hear me out, the man was still setting up so I did not see how large these packs were, but I had to take advantage of such a wicked deal (making mama proud). While he searched for them in the truck, he tried to sell me some grapes, telling me these were the sexiest grapes that could “spark romance between me and my “looohvurh”.....it was weird, but he eventually got the berries. Turns out it was the deal of the century (and this man is the costco of fruit carts) because he gave me three 18 ounce clamshells. With an unreal amount of blueberries stacked in our fridge (I had bought 2 baby clamshells the day before), blueberry crisp was an easy decision.
4 cups blueberries
½ cup of white sugar
(I know it’s the devil, but a little doesn't hurt. Plus you can cut it back to a ¼ cup if you really want to)
1 ½ tbsp cornstarch
⅓ cup water
¾ cup gf oats
¼ sliced almonds
¼ cup packed light brown sugar
2 tbsp flour
¼ teaspoon cinnamon
3 tbsp cold unsalted butter
Preheat oven to 350 degrees
In your trusty skillet, mix together the white sugar, cornstarch, cinnamon and water. Put over high heat, stirring frequently until the mixture has thickened.
Remove from heat and let stand and cool down while you prepare your crisp topping.
Once cooled go ahead an add in your blueberries
Mix together oats, almonds, flour, brown sugar, cinnamon and salt
Cut up the butter into teeny tiny pieces and massage into the oat mixture using your fingers - really get in there and make sure all of the butter is broken up.
Spread alllllllll over the top of the blueberries. You should have a nice thick layer, so don’t be afraid to pat down gently, packing it all into the skillet.
Cook in the oven for 25 minutes until the oats are a toasty golden brown.
Let cool for AT LEAST 7 min, those blueberries are like little balls of lava.
If you have any leftovers, store them in airtight container in the fridge for up to 2 days. Pop in the microwave for 1 ½ minutes or bake in the oven for for 10 to reheat.
~Warning~ I wouldn’t eat this before going to turn up somewhere or go on a date or whatever you would need to look good for because it totally turns your teeth blue. Especially is you’re a white-strips fan like me (guilty, yes I know it strips your enamel, but I like my teeth chiclet white). HOWEVER, this turned out even more amazing than I imagined it would be and we used the blue teeth thing to bond with our roomie, so win win.