Mixed Berry Cast Iron Skillet Crisp

July 2, 2013

Nothing says summer like fresh berries. This quick, easy berry crisp is perfect for your Fourth of July celebration and can be made using any type of berry you wish - blueberries, blackberries, raspberries, even strawberries (a little rhubarb wouldn't hurt either!).  You can use fresh or frozen berries.  I prefer a mix of blackberries, raspberries and blueberries, which is what I used here.

Our berry patch is just starting it's second season, so we probably won't harvest enough berries this year for too many crisps, but in coming years we'll have plenty of berries all summer long. I can't wait!

In the meantime, I'm using organic frozen berries and simple, natural ingredients including oats, butter, brown sugar and some spices that you probably have already in your pantry. 

So let's get started. Here's how I make Mixed Berry Crisp in my cast iron skillet...

Mixed Berry Cast Iron Skillet Crisp


6 cups of fresh or frozen berries, any combination you wish
1/4 - 1/2 cup sugar (depending on how sweet your berries are)
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom

For the Topping

3/4 cup flour
3/4 cup brown sugar
3/4 cup old-fashioned oats
1 stick cold salted butter, cut into small cubes

Preheat oven to 375 degrees. In a medium bowl, toss the berries with the sugar, flour and spices. Pour into your cast iron skillet. Rinse the bowl and in the same bowl, mix the topping ingredients, rubbing the butter between your fingers with the dry ingredients until it forms small clumps. Pour the topping over the berries and bake for one hour or until the filling bubbles and the topping is golden brown. Let cool for 15 minutes then top with fresh, homemade whipped cream, if desired, and serve.

~Pour sugar over berries in a bowl~
~Fork toss berries with sugar, flour and spices and pour into skillet~
~Mix topping ingredients, finger crumble a stick of cold butter and spread over berries~
~Bake until filling is bubbly and topping is golden brown~


  1. That looks heavenly! My raspberry canes (second year) are producing about 2 cups of berries a day now - and this is the early crop! (I have an everbearing variety.) I've got almost enough to make a batch of preserves. I think I'm going to make this recipe, too. Thanks for sharing!

    1. Oh nice! I only have two raspberry and two blackberry, one black raspberry and two elderberry bushes, so I would be waiting all summer for 6 cups of berries!

  2. I am so trying this !!! Thank You for sharing!

  3. Just put this in the oven. Can't wait to get it out and take to a 4th of July party. Thanks for the recipe.

    1. Oh everyone will LOVE it! Let me know how it comes out tho!

  4. YUM! Time to break out the skillet!
    Thanks for sharing at Tuesdays with a Twist! Hope to see you again this week.


  5. Oh this sounds delicious and crisps are my favorite. Plus ANYTHING made in a cast-iron skillet has got to be good, no? Thanks so much for sharing!

    ~Taylor-Made Ranch~
    Wolfe City, Texas

  6. This looks so good! I'd love for you to link it up with me this week!


    Have a great weekend!

  7. Yum!

    I would love for you to share and link up at my weekly TGIF Link Party if you haven't already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday's at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.

    I would be honored if you join us and follow to stay connected Have a wonderful week!

    Hugs, Cathy


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