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!
I’m so excited to have my friend Madison from A Joyfully Mad Kitchen share a tasty dessert recipe with us today!
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!
Cast Iron Skillet Mixed Berry Oat Crisp
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!
Ingredients
Filling
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, hulled and diced
- 2 tablespoons corn starch
- 1/4 cup of Splenda or artificial sweetener (or use 1/2 of real sugar as substitute)
Crisp Topping
- 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
Instructions
- 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
If you liked this recipe, be sure to check out some of my other! You can find me at A Joyfully Mad Kitchen or on Facebook and Instagram!
What is your go to dessert?
Chelsea Jacobs says
This looks absolutely delicious!
Jenna Owens (@aSavoryFeast) says
I can’t wait to try this one!
Cascia Talbert says
This looks delicous! Thanks for sharing. Have a great week.
Jenna Owens (@aSavoryFeast) says
I’m so excited to give it a try. Skillet desserts are so yummy!
Emma Sivewright says
This recipe is perfect for a summer evening, and it’s sure to please everyone in the family. Cerebrovascular Adelaide