Weeknight Skillet Berry Crisp
A warm, bubbling berry filling topped with a sweet, crumbly oat topping, baked to golden perfection in a single skillet.
40 mins
1 batch of 6
Ingredients
- ½ cup All-Purpose Flour
- ¼ cup + 2 tablespoons Unsalted Butter
- 1 quart Mixed Berries
- ¾ cup Old-Fashioned Oats
- ⅓ cup Sugar
- 1 teaspoon Lemon (Juice)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Vanilla Extract
- ⅓ cup Brown Sugar
- 1 tablespoon Corn Starch
- ¼ teaspoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 3 cups + ¾ cup mixed berries with ¼ cup + 1 ½ tablespoons granulated sugar, 1 tablespoon cornstarch, ¾ teaspoon lemon juice, and ¾ teaspoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix ¾ cup old-fashioned oats, ½ cup + 1 tablespoon all-purpose flour, ¼ cup + 1 ½ tablespoons packed brown sugar, ¾ teaspoon ground cinnamon, and ¾ teaspoon salt.
- Cut in the ¼ cup + 2 tablespoons cold unsalted butter with a fork or fingertips until the mixture is crumbly with pea-sized bits.
- Sprinkle the topping evenly over the berries.
- Bake 28–32 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Rest 10 minutes before serving. Top with ice cream or whipped cream if desired.
