I don't know about you guys, but baking in a cast iron skillet makes me feel way legit in the kitchen ... and makes me want to wear an apron. Just your everyday reenactment of the Pioneer Woman at work in her amazing kitchen on the ranch.
This recipe can't decide if it wants to be strict paleo or full up gluten free. Kinda like me. So the blueberries are tossed in gluten free flour and real cane sugar, but the crumble is made with almond flour, coconut oil, and maple syrup. Decisions, decisions.
When it comes to blueberry pie or cobbler or crumble, I need a 2:1 ratio of berries to crust. The berries need to have a big presence, with just a bit of that buttery crust to balance out the sweetness of the fruit. So this recipe is about perfect for me! And I just caught my 12-year-old eating spoonfuls out of the skillet with one hand and giving me a thumbs up with the other, so the kids will love it, too.
This smells like country kitchen heaven and is perfect for those 4th of July festivities! Show up with a skillet of blueberry crumble and a gallon of vanilla ice cream and you will be a total hit. Maybe wear an apron, too.
I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.
I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.
My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around!
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