This mini skillet Mixed Berry Crisp features your choice of juicy berries bubbling under a crunchy, buttery topping. Use a butter substitute for a dairy-free dessert that's made for two!
2tablespoons(15grams)almonds, sliced, optional, see Recipe Notes
vanilla ice cream, homemade or store-bought, regular or dairy-free, optional
Instructions
Preheat oven to 325 °F. With a 6½-inch skillet, you can use the toaster oven. If you're using frozen, thawed berries, strain them with a fine mesh strainer before adding in the sugar
Make the filling: In a medium bowl, toss the berries with the granulated sugar. In a small bowl, whisk the orange juice and cornstarch until smooth, then add to the berries and stir gently.
Pour the berry mixture into the 6½-inch skillet. Set aside.
Make the topping: In a medium bowl, combine the flour, brown sugar, and salt. Rub in the butter substitute or butter with a fork until the mixture is clumpy. Toss in the rolled oats and almonds, gently mixing them in with your hands.
Crumble the topping onto the berry mixture.
Bake for 10 to 12 minutes or until the topping in browned and fruit is bubbling. Reduce the heat to 300 °F if the topping is browning too fast.
Let the crisp cool 2 to 3 minutes. Serve warm with a scoop of vanilla ice cream, if desired.
Storage instructions: Fruit crisps are best the same day. You can make the berry crisp beforehand, however the topping won't be quite as crisp though. Store at room temperature for up to 3 days. Berry crisps will keep in the freezer, well wrapped, for up to 1 month. Thaw overnight in the refrigerator, then reheat at 350 °F for 15 to 20 minutes or until heated through.
Recipe Notes
Use a mixture of any fresh or frozen berries you prefer, like blueberries, blackberries, strawberries, and/or raspberries.I like the crunch of nuts in the topping, but they're optional. Use any sliced or chopped nut you'll like, or leave them out altogether.For a larger crowd, double the recipe and use a 10¼ inch cast iron skillet or a 9- x 9-inch baking pan and bake for 30 to 35 minutes.Here are some ideas for more fruit crisps:
Peach Crisp: Use 1 cup fresh or frozen peaches., chopped into ½-inch cubes. If the peaches are hard, cook them first. Whisk together the orange juice and cornstarch. Melt 1 tablespoon of butter or your favorite butter substitute in the cast iron skillet. Sauté the peaches until slightly softened. Add the sugar and orange juice mixture and cook until the liquid has thickened and reduced. For the topping, add ½ teaspoon cinnamon with the flour if desired. Top the fruit with the topping and bake as directed.
Peach-Bourbon Crisp: make the Peach Crisp as above, replacing 2 tablespoons of the orange juice with bourbon.
Apple Crisp or Apple-Bourbon Crisp: Replace the peaches above with chopped, peeled apples.