Sweet Corn and Blackberry Skillet Crisp

Skillet crisps grew from American farmhouse kitchens as a rustic way to bake fruit under a crunchy oat topping. This summer version folds sweet corn kernels with juicy blackberries, brightened by lemon, for a golden cast-iron dessert.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 58g carbs
• 17g fat
• 6g fiber

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Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 3 cups fresh blackberries
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Lightly butter a 10-inch cast-iron skillet or similar oven-safe skillet.
2. 2In a large bowl combine the fresh corn kernels, blackberries, granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla; toss gently until the fruit is evenly coated and beginning to look glossy.
3. 3Scrape the fruit mixture into the prepared skillet and spread into an even layer.
4. 4In another bowl mix the oats, flour, brown sugar, cinnamon, and salt.
5. 5Cut the cold butter into small cubes and work it into the oat mixture with your fingers until large clumps and some sandy bits form.
6. 6Scatter the streusel evenly over the fruit, covering most of the surface but leaving a few gaps for bubbling.
7. 7Place the skillet on a rimmed baking sheet to catch drips and bake until the topping is deep golden brown and the fruit juices bubble thickly at the edges, 30 to 38 minutes.
8. 8Remove from the oven and let the crisp rest for 10 to 15 minutes so the filling sets slightly.
9. 9Scoop into bowls while still warm.
10. 10Top each serving with a scoop of vanilla ice cream that melts into the sweet-corn and berry juices.