Skillet Mixed Berry Crumble with Oat Almond Topping
A rustic cast iron skillet dessert featuring juicy blueberries and strawberries topped with a buttery oat and almond crumble. The berries are briefly simmered to create their own syrup, while the crumble topping bakes to golden perfection. Perfect for summer gatherings or cozy family dinners, this warm dessert pairs beautifully with vanilla ice cream. The skillet presentation makes it ideal for sharing straight from the oven.
Ingredients
- 1 cup flour
- 1 ½ cups rolled oats
- ½ cup sliced almonds
- ½ cup light brown sugar
- ½ cup pure cane sugar
- ½ teaspoon vanilla extract
- 12 tablespoons cold unsalted butter
- salt, pinch
- 6 cups blueberries
- 3 cups strawberries, sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 2 tablespoons corn starch
- 2 tablespoons butter or shortening, for skillet
Instructions
- 1
Whisk together oats, flour, almonds, and salt in a large bowl
- 2
Whisk sugars and vanilla in a separate small bowl
- 3
Add sugar mixture to dry ingredients and whisk to combine
- 4
Slice cold butter into small pads and add to crumble mixture
- 5
Use pastry cutter or two knives to incorporate butter until mixture has grainy consistency with pea-sized butter clumps
- 6
Set crumble topping aside
- 7
Melt butter or shortening in cast iron skillet over high heat
- 8
Tilt pan to coat sides with melted fat
- 9
Preheat oven to 375°F
- 10
Whisk cornstarch with water in small bowl and set aside
- 11
Add berries, lemon zest, and juice to hot skillet and stir
- 12
Keep skillet at medium high heat and add sugar and cornstarch mixture
- 13
Mix and simmer for about 2 minutes before removing from heat
- 14
Top berry base with prepared crumble topping
- 15
Place skillet on large baking tray and bake for 35-40 minutes, checking at 30 minutes
- 16
Bake until crumble topping is golden brown
- 17
Serve warm with ice cream
Tips
Use cold butter for the crumble topping to achieve the best texture with distinct buttery clumps throughout.
Place the skillet on a baking tray to catch any drips and make oven handling easier.
Check the crumble at 30 minutes to prevent over-browning, covering with foil if needed.
Good to Know
Cover and refrigerate for up to 3 days. Reheat individual portions in microwave or warm entire skillet in low oven.
Prepare crumble topping up to 1 day ahead and refrigerate. Berry base can be assembled and topped just before baking.
Serve warm directly from the skillet with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
Common Mistakes
Use cold butter to avoid melting during mixing which creates proper crumble texture
Don't skip the baking tray under the skillet to catch drips and prevent oven mess
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Yes, but don't thaw them first. Add an extra 5-10 minutes to the simmering time to cook off excess moisture.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat portions in microwave or warm entire skillet in 300°F oven.
Can I make this without a cast iron skillet?
Use a 9-inch round baking dish or pie pan. Melt butter separately and toss with berries before adding to dish.