Skillet Baked Banana Crumble with Rum & Lime

(with Rum-Lime Vanilla Ice Cream)

Why We Love It:
Tropical, warm, and slightly boozy (in the best way), this banana crumble is what you make when you want a big flavor moment without a lot of fuss. Perfectly caramelized bananas get topped with a coconut-lime crumble and served sizzling hot with a cool scoop of our homemade rum-lime ice cream. Your cast iron pan does all the heavy lifting—so you can just lean back and enjoy the compliments.

Ingredients (Serves 4–5)

For the Crumble:

• 3 ripe bananas, sliced lengthwise
• 2 tablespoons dark rum
• ¼ cup all-purpose flour
• 5 tablespoons brown sugar
• ½ stick (¼ cup) melted butter
• Zest of one lime
• 2 oz shredded coconut (sweetened or unsweetened)

For the Rum-Lime Vanilla Ice Cream:

• 4 cups good-quality vanilla ice cream, softened
• 2 tablespoons dark rum
• 2 teaspoons real vanilla extract
• Juice of 2 limes

Instructions:

1. Preheat the oven to 400°F.
2. Arrange the bananas in your buttered 10- to 12-inch cast iron skillet. Lay them cut-side up in layers or side-by-side depending on the size of your pan.
3. Drizzle with rum—and don’t be shy. Let those flavors soak in while you prep the crumble.
4. Mix the crumble topping: Combine flour, brown sugar, melted butter, lime zest, and coconut until crumbly and textured.
5. Sprinkle the crumble generously over the bananas, making sure you get into every nook.
6. Bake for 20–25 minutes, until the crumble is golden and the bananas are bubbling underneath.

Make the Ice Cream:

1. In a mixing bowl, combine softened vanilla ice cream, rum, vanilla extract, and lime juice.
2. Blend until smooth with a hand mixer or stand mixer.
3. Pour into a freezer-safe glass container, cover, and freeze until firm—about 2 hours.
4. Serve a generous scoop over each serving of hot banana crumble straight from the skillet.

Trust us—the contrast of hot banana and cold, boozy-lime vanilla swirl? It’s the flavor vacation you didn’t know you needed.

Rustic Skillet Blueberry Pie

(with Lemon-Blueberry Ice Cream)

Why We Love It:
This open-faced pie is a tribute to everything simple and summery. It’s rustic, a little messy, and 100% delicious. The cast iron gives the crust an irresistible golden crunch, while the filling bubbles into syrupy blueberry bliss. Pair it with a zesty lemon-blueberry ice cream and you’ve got a dessert that tastes like sunshine and porch swings.

Ingredients (Serves 6)

For the Blueberry Pie:

• 4 cups fresh or frozen blueberries
• 1½ cups granulated sugar
• Juice + zest of 1 lemon
• 1 tablespoon cornstarch
• Pinch of salt
• 2 teaspoons vanilla extract
• 1 refrigerated pie crust
• 1 egg (for egg wash)
• Coarse sugar for sprinkling

Instructions:

1. Preheat oven to 375°F.
2. Lightly butter your 10- to 12-inch cast iron skillet.
3. Toss together the filling: blueberries, sugar, lemon juice + zest, cornstarch, vanilla, and a pinch of salt. Let this sit and get syrupy while you prep the crust.
4. Unroll the pie crust and gently lay it into the skillet, letting the edges hang over like a tart.
5. Spoon the filling into the center.
6. Fold the edges of the crust over the filling (think rustic—not perfect!).
7. Brush with egg wash and sprinkle with coarse sugar.
8. Place skillet on a baking sheet (to catch any glorious berry overflow) and bake for 40 minutes, or until the crust is golden and the berries are bubbling.

Make the Lemon-Blueberry Ice Cream:

1. Start with the same softened vanilla base (4 cups of quality vanilla ice cream).
2. Incorporate the flavor: blend in 1 cup of softened blueberry mixture from the pie filling, juice of 1 lemon, 2 tablespoons vanilla, and a light swirl of agave nectar.
3. Blend smooth, pour into a freezer-safe dish, and freeze for at least 2 hours.

When serving, add a scoop (or two) over your warm blueberry pie and let the magic melt together.

Why We’re Obsessed with Smaller Cast Iron This July

Small cast iron skillets don’t get enough love. They’re the unsung heroes of the summer dessert world:

• Perfect size for 2–6 people—no waste, no leftovers (unless you want them).
• Retains heat beautifully, meaning that first bite is warm and toasty even if you take your time.
• Goes from oven to table—and yes, even to the patio.
• Great for baking, especially when you don’t want to heat the whole house with a giant oven.

Whether you’re glamping, hosting a few friends for dessert and drinks, or just treating yourself after a long Monday—you’ll find yourself reaching for that trusty small skillet more than you expected.

Dessert: The Real Reason for the Season

This summer, we’re leaning into the idea that every night deserves dessert—even if it’s casual, even if it’s just you and a spoon. Especially if it’s served in cast iron.

Both of these recipes are great for impromptu backyard hangs, last-minute dinner invites, or when your craving for a tropical-meets-comfort-dessert moment hits at 9 PM. With ingredients you probably already have, and a pan that’s just waiting to shine, there’s really no excuse not to treat yourself.

So go ahead. Fire up the oven (or even the grill—cast iron loves it), pour a chilled glass of wine or sparkling water, and let dessert be your daily love letter to summer.