Mini Cast Iron Blueberry Crisp

Ingredients:

Directions:

1. Start by greasing 2 3 ½-inch mini cast iron skillets and place on a baking sheet lined with parchment paper.
2. Prepare the topping. Add the oats, flour, brown sugar, cinnamon, and salt to a mixing bowl and whisk to combine. Add the butter and use a pastry cutter, fork, or your hands to blend the butter into the mixture. The mixture should resemble large crumbs. Set aside.
3. Prepare the filling. Add the sugar, arrowroot (or cornstarch), blueberries and lemon juice to a separate mixing bowl and stir to combine. Divide between the 2 cast iron skillets.
4. Divide the topping mixture between both skillets, pressing down slightly to hold it in place.
5. Refrigerate for 1 hour.
6. Preheat the oven to 375 degrees F and bake for 30-35 minutes. The filling should be bubbling, and the topping should be golden brown and crisp. Remove from the oven and let cool for about 10 minutes before serving.
7. Add a dollop of vanilla ice cream on top, serve, and enjoy!