Get the Recipe:
Skillet Berry Crisp
This easy skillet berry crisp features a juicy mix of berries topped with a buttery oat crumble. It’s baked in one pan and perfect served warm with ice cream.
Ingredients
For the topping:
- 3/4 cup (90 g) all-purpose flour
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- pinch salt
- 1 cup (99 g) old-fashioned rolled oats
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
For the filling:
- 4 cups assorted berries
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla extract
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Instructions
To make the topping:
- Combine the flour, brown sugar, cinnamon, and salt. Stir in the oats.
- Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture is combined and forms crumbs.
- Refrigerate while you make the filling.
To make the filling:
- Preheat oven to 350°F (175°C).
- Combine the berries, sugar, cornstarch, and vanilla in a 10-inch skillet.*
- Sprinkle the topping over the top of the berry mixture.
- Bake 35 to 40 minutes, or until the topping has browned and the filling is bubbly.
Notes
- *You can use a 9-inch square or similarly sized baking pan instead. If you prefer, you can mix these ingredients in a bowl and transfer to the skillet. I like to mix it in the skillet so there's one fewer bowl to clean afterwards.
- Store in an airtight container in the refrigerator up to 3 days and reheat for serving.
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