Mixed Berry Skillet Crisp with an oat crumble topping is the perfect easy dessert for using up summer (or frozen) berries. Best of all, it’s gluten free, vegan, refined sugar free and takes less than 10 minutes to assemble with blueberries, raspberries, strawberries and blackberries. Plus recipe video.
Juicy sweet berries are one of my favorite things about summer. Whenever we have an overload of summer fruit, I can never resist tossing a bunch together with an oatmeal crust.
Who can resist some crumble bars or a juicy berry crisp? Crisps are always a huge hit and the best part is, they take less than 10 minutes to make.
The great thing about this recipe for this Mixed Berry Skillet Crisp is that you can use any combination of berries you have on hand. You can even use frozen fruit if that’s what you have on hand.
How to make this Mixed Berry Skillet Crisp
Just toss the berries together with some maple syrup and cornstarch (or arrowroot powder) to thicken up the juices.
You can spread the filling into an 8-9 inch skillet or a large baking dish. Next, you mix together the crumble topping with some oats, oat flour, maple syrup, coconut oil, cinnamon and salt. Use gluten free oats if necessary.
If you don’t have oat flour on hand, it’s easy to make your own by tossing 1 cup of oats into your food processor or high speed blender and pulse until it is finely ground. Regular or almond flour would work here as well.
Don’t forget to serve it with a scoop of vanilla ice cream or coconut yogurt to keep it vegan. So easy and delicious!
Yields 8
Mixed Berry Skillet Crisp is the perfect easy dessert for using up some summer or frozen berries. Best of all, it takes less than 10 minutes to assemble with blueberries, raspberries, strawberries and blackberries topped with a gluten free oat crumble topping.
8 minPrep Time
40 minCook Time
48 minTotal Time
Save RecipeIngredients
2 cups fresh or frozen, defrosted blueberries
1 cup fresh or frozen, defrosted sliced strawberries
1 cup fresh or frozen, defrosted blackberries
1 cups fresh or frozen, defrosted raspberries
1/3 cup maple syrup (or honey)
2 tablespoons arrowroot powder or cornstarch
Oat topping
1 1/3 cups old fashioned oats (use gluten free if needed)
2/3 cup oat flour* (can also use all purpose or almond flour if desired)
1/2 cup maple syrup (or honey)
1/3 cup coconut oil (solid - softened slightly) (or unsalted butter)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, toss the berries with maple syrup and cornstarch. Pour into a lightly greased 8 or 9" cast iron skillet.
- Rinse and dry the same bowl and add the oats, oat flour, maple syrup, coconut oil, cinnamon and salt. Use a fork or clean hands to combine the mixture until it forms small pea-sized clumps.
- Spread oat mixture evenly on top of berries with your hands and press down lightly.
- Bake for 35 to 42 minutes, or until golden brown and the edges are bubbling. Serve warm with vanilla ice cream.
Notes
*To make your own oat flour, pour 1 cup of whole rolled oats into a food processor or high-speed blender and process until it is finely ground. Or, can purchase pre-made gluten free or regular oat flour.
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