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–+ servings
Mini Skillet Berry Crisp on a red & white striped towel with fork lifted & scoop of vanilla ice cream surrounded by blueberries on a wooden tray.

Mini Skillet Mixed Berry Crisp for Two

By Tammy Spencer
Warm, juicy berries bubbling beneath a buttery oat topping make this Mini Skillet Mixed Berry Crisp an easy dessert that's ready in about 20 minutes. Baked in a mini cast iron skillet, it's perfect when you're craving homemade berry crisp without making a full-sized pan!
5 from 4 votes
Prep Time7 minutes
Cook Time10 minutes
Cooling Time3 minutes
Total Time20 minutes
Servings: 2 servings
Calories: 314kcal

Special Equipment

Ingredients

For the filling

  • 1 cup (148 grams) mixed berries, fresh or frozen (thawed), see Recipe Notes
  • 1 tablespoon (15 grams) granulated sugar
  • ¼ cup (62 grams) orange juice
  • 1 teaspoon (1 teaspoon) cornstarch

For the topping

  • 2 tablespoons (30 grams) all-purpose flour
  • 1 tablespoon (15 grams) brown sugar, packed
  • pinch (Pinch) kosher salt
  • 2 tablespoons (30 grams) unsalted butter, or dairy-free butter substitute, slightly softened
  • 2 tablespoons (15 grams) rolled oats
  • 2 tablespoons (15 grams) 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 1 cup mixed berries with 1 tablespoon granulated sugar. In a small bowl, whisk ¼ cup orange juice and 1 teaspoon 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 2 tablespoons all-purpose flour, 1 tablespoon brown sugar, and a pinch kosher salt. Rub in 2 tablespoons unsalted butter with a fork until the mixture is clumpy. Toss in 2 tablespoons rolled oats and 2 tablespoons 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. Both fresh or frozen berries will work. Fresh berries hold their shape a little better, while frozen berries soften more as they bake. If you're using frozen berries, thaw and drain them first to prevent excess liquid from making the filling runny.
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.
No mini skillet? No problem! Bake this crisp in two 8-ounce ramekins or your favorite small baking dish instead.
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.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 5mg | Potassium: 211mg | Fiber: 4g | Sugar: 22g | Vitamin A: 452IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg