Summer mixed berry crisp cooked in a cast iron skillet and topped with an oatmeal topping. Best served with some vanilla ice cream, blueberry, blackberry and raspberry crisp is a great summer time dessert baked in a cast iron skillet.
Mix all the berries, sugar, flour, cinnamon and lemon juice together in a medium bowl. Stir to combine. Don’t worry about smashing up the berries. Taste the filling to ensure it is sweet enough. Sometimes berries can be tart. If they are, add a little more sugar. Pour filling into a 10 inch cast iron skillet.
Cut the 5 tablespoons of butter into about 5 separate pieces. These don’t need to be exactly the same size.
Except the ground cinnamon, mix all topping ingredients together in a clean medium mixing bowl. It is easiest to combine with a pastry cutter or hands. Mash butter into small lumps (pea sized is great) and mix well.
Add the oat topping to the berries, spreading it evenly across. Sprinkle cinnamon over the topping and place in the oven.
Cook for 35-40 minutes, until berries are bubbling and the topping is crunchy and well browned..
Allow to cool to almost room temperature (1-2 hours) or until berry filling is set.
Serve at room temperature, slightly warmed up or cold from the fridge with optional vanilla ice cream or whipped cream.
Notes
You can use an equal amount of frozen berries but add 5 minutes to cook time. No need to thaw.
If you don’t have a cast iron skillet, bake in a 9x9 inch baking pan (metal or glass is okay).
Serve berry crisp after it’s cooled so the filling has time to set and is easier to serve.
Remove leftovers from the skillet and store berry crisp in the fridge covered for up to 4 days.
Store whipped cream or ice cream separately to avoid a soggy topping.