I’m so excited to have my friend Madison from A Joyfully Mad Kitchen share a tasty dessert recipe with us today!
This cast iron mixed berry crisp is the perfect quick dessert! You can easily sub out the fruit for whatever you have on hand for a delicious after-dinner treat!
Hello friends! It’s Madison from A Joyfully Mad Kitchen here while Jenna enjoys her sweet baby boy! When she asked if I’d contribute a guest post, I was thrilled to be able to share this recipe with y’all.
I am a HUGE fan of dessert. Occasionally I have to force myself to not default to having dessert every night, but most nights, I have to finish my evening with a little dessert. I love this cast iron mixed berry skillet because it’s just sweet enough to satisfy my dessert craving, but doesn’t weigh me down or fill me with too much sugar!
I love chocolate just as much as the next guy, but I have to really be in the mood for a chocolatey dessert. This crisp though? Anytime. I’m always game for a fruity dessert! The topping for this crisp is on I’ve used for a few different crisp recipes (like this Apple Crisp for fall or my Peach Raspberry Crisp!) and it’s just so easy to make. I love that you can use a food processor for it or even a pastry blender- which I used this time!
We had a ton of berries on hand at the time because of a BOGO sale at Target, so this dessert was the perfect way to use them up before they went bad!
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, hulled and diced
- 2 tablespoons corn starch
- 1/4 cup of Splenda or artificial sweetener, use 1/2 of real sugar as substitute
- 1 cup flour
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 stick of butter, very cold and cut into cubes
- 1 tablespoon butter for greasing pan
- Preheat oven to 350 degrees
- Toss berries, corn starch and Splenda in bowl. Coat berries in corn starch and Splenda, allow to sit for 4-5 minutes until berries begin to juice a bit
- Combine toppings for crisp in a food processor or in a bowl using a pastry blender, until butter and flour form into little crumbles
- Butter a 5 in cast iron skillet
- Pour berry mixture into skillet
- Pour crisp topping over berry mixture
- Place cast iron onto baking sheet covered in aluminum foil so berry mixture doesn't pour over onto oven bottom
- Bake skillet for 30-45 minutes until topping is golden brown and mixture is bubbly
- Allow to cool for 5 minutes at least, serve warm with ice cream or whipped cream
What is your go to dessert?