Skillet Mixed-Berry Crisp with Brown-Sugar Oat Topping

Crisps earned their name from the golden, crackly oat topping that crowns warm fruit. Baked in a skillet, this mixed-berry version pairs juicy summer berries with a brown-sugar oat crumble for an easy, bubbling dessert.

Serves 6 · 15 min prep · 32 min cook

Estimate for one serving

• 318 cal
• 4g protein
• 52g carbs
• 12g fat
• 6g fiber

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Ingredients

• 5 cups mixed fresh or frozen berries (strawberries, blueberries, raspberries)
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 6 tbsp cold unsalted butter, cubed
• optional vanilla ice cream, for serving

Instructions

1. 1Preheat oven to 375°F. Place a 10-inch cast-iron or oven-safe skillet on the counter.
2. 2In a large bowl toss mixed berries with granulated sugar, cornstarch, lemon juice, and vanilla until evenly coated; scrape the mixture into the skillet and spread level.
3. 3In the same bowl combine rolled oats, flour, packed brown sugar, cinnamon, and salt.
4. 4Add cold cubed butter and work it in with your fingertips or a pastry cutter until the mixture forms pea-sized clumps and looks like wet sand.
5. 5Scatter the oat topping evenly over the berries, covering most of the fruit but leaving a few gaps for juices to bubble through.
6. 6Bake on the center rack for 28–34 minutes until the topping is deep golden brown and the berry juices are thick and vigorously bubbling the edges.
7. 7Remove from the oven and let the crisp rest 10–15 minutes so the filling sets slightly; it will still be wonderfully saucy.
8. 8Scoop into bowls while warm and top with a scoop of vanilla ice cream if desired. Leftovers reheat beautifully in a 300°F oven for 10 minutes.