It’s really hard to resist a beautiful basket of berries when I’m grocery shopping. I imagine myself in the dead of winter with no decent berries to be found, and just like that, the basket of berries spontaneously jump into my cart as I wheel by. Doesn’t matter if I already have a fridge full of berries already…
So with a fridge full of more blueberries, blackberries and raspberries than a family of five should consume, I decided to make this Triple Berry Skillet Crisp. I’m definitely a fan of apple crisps and peach crisps but this version was new for me. I love, love, loved it! So I shared it with my family, and then made another one the next day. Remember that endless supply of berries in the fridge?
How do you like your fruit crisps? This one is heavy on the crisp for sure. I’m like a little fruit with my buttery, slightly nutty oat topping, rather than the other way around. I don’t usually add almonds to my crisp topping, but this time I ground them finely in my blender, and it added the most wonderful depth to the oats, butter, and brown sugar. I won’t be leaving that step out from now on for sure! Using three kinds of berries is lovely too. The sweetness of the blueberries and raspberries balances out the tang of the blackberries nicely.
This triple berry crisp is one easy recipe. Waaaaay easier than a pie. Fool-proof as they come. I baked it in my 8 inch cast iron skillet, and it is the perfect dessert for four. It’s rustic and comforting, and actually pretty healthy for a dessert with the fruit and oats as the main ingredients.
Don’t forget the vanilla ice cream!
PrintTriple Berry Skillet Crisp
This Triple Berry Skillet Crisp is so good, I made it two days in a row!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups blackberries
- 1 1/2 cups raspberries
- 1/2 cup blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon orange juice
- 1 cup old fashioned oats
- 1/4 cup dark brown sugar
- 1/4 cup all purpose flour
- 1/4 cup raw almonds, finely chopped
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cubed
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine berries, sugar, cornstarch, and orange juice and mix well.
- In another bowl, mix oats, brown sugar, flour, almonds, and salt. Use pastry cutter or two forks to cut in cold butter cubes until you have some pea sized clumps. You can use clean hands to do this as well.
- Pour the berry mixture into your 8 inch skillet and then top with the oat mixture, spreading it evenly to the edges of the pan.
- Bake for 42-45 minutes. I like to allow it to cool completely before serving, but it also tastes great served warm with vanilla ice cream.
Nutrition
- Serving Size: 1 Serving
- Calories: 431
- Sugar: 31g
- Sodium: 252mg
- Fat: 20g
- Saturated Fat: 9.6g
- Unsaturated Fat: 8.6g
- Trans Fat: 0.6g
- Carbohydrates: 61g
- Fiber: 9.5g
- Protein: 6.6g
- Cholesterol: 38mg
A fridge full of berries? Ah, lucky you! They’re impossible to get over here!
Also, the set of props you used for this shot is gorgeous – I’m in love with that spoon! And the crispy looks so ddelish! Heavy on the topping is the way to go! 😉
Happy Friday!
Oh wish I could send some to you! That’s so sad! Thank you for your kind words and happy Friday to you too.
Julie I completely agree about resisting fresh berries! I’m not a big baker at all but recently going to the farmers markets or grocery stores and seeing fresh produce definitely makes me want to bake a little more this time of the year. I can’t complain though, family loves it and so do co-workers 🙂
So true Katya!
This looks sooo good. I agree to more topping versus fruit – otherwise it’s too soupy. Love the idea of using a skillet as well. I’m not the greatest dessert maker but this looks so easy I’m going to give a try this weekend!
Hope you enjoy! We loved it :0)
Thanks Geraldine! Hope you love this as much as we do!
great use of summer berries!
LOVE this! So delicious and awesome way to use a skillet! I know my dinner guests would be pretty excited about this.
Thanks Jessica!
Making this for my bosses birthday Monday! 😉
Oh nice! Hope he shares!!!
I need to serve 8 people so I was going to double this yummy-sounding recipe. Can I use a large casserole/cake pan or 2 pie pans, or is there something else you would suggest?
Yes Cynthia, you can use a 9 by 13 pan and I think it should be just fine. Enjoy!
Have you tried it with frozen berries? Any suggestions for how to tweak things if I were to use frozen? Wondering if I should thaw them first and then follow the rest of the recipe according…
I haven’t tried frozen yet Niki, but I think you are right. Thaw first and maybe drain some of the juice. Hope you enjoy!
This looks so good and berries are good for you too. Do you think I could use Quick Oats instead of Old Fashioned Oats?