Skillet Blueberry Crisp

5 from 1 vote

This Skillet Blueberry Crisp Recipe is tasty, works up easily, and is cooked over a campfire - no oven needed! A fantastic camping dessert!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: British

Diet: Gluten Free

Servings: Servings

Calories: 457kcal

1 tablespoon Butter
5 cups Blueberries If using all fresh berries, add ¼ cup water. DON'T add water if using any frozen berries!
¼ cup Granulated Sugar
¼- ½ teaspoon Cinnamon Optional
Pinch Salt

Get a medium fire going - you can cook this over a campfire, hot coals, or on a grill.
In a medium bowl, combine granola, sugar, oat flour, and nuts, if you’re using them. Add melted butter, stir until well incorporated - everything should be wet, but crumbly.
Add the topping to a 9" cast iron skillet, toast over the hot coals until golden brown. Transfer to a bowl, set aside.

Melt the butter in the 9" skillet. Add the berries, sugar, cinnamon - if using - and salt. Stir to combine the ingredients.
Cook the blueberries over the hot coals - gently stirring every so often - until the juices have boiled down to a thick sauce, and the filling is the texture you want.
Sprinkle the granola mixture evenly over the top of the blueberry filling.
Cover skillet with a tightly fitting lid - or some aluminum foil - and allow to sit off the heat for 2-3 minutes before serving.
Serve hot, with a scoop of ice cream or mound of whipped cream, if desired

Once cooled to room temperature, leftovers can be stored in an airtight container in the fridge for a week or so.

For best results, don't cover it til after it's cooled to room temperature!