Ridiculously Easy Mixed Summer Berry Fruit Crisp

Cast-Iron Skillet Berry Crisp With Buttery Oat Topping

If there’s one dessert that captures the magic of summer, it’s a homemade berry crisp. Bursting with juicy, sweet-tart fruit and finished with a buttery, golden oat topping, this cast-iron skillet fruit crisp is the definition of easy, crowd-pleasing comfort food. Whether you’re coming back from a farmers market haul or clearing out the fridge, this rustic dessert transforms fresh berries into something extraordinary — and it couldn’t be simpler.

Why You’ll Love This Recipe

Imagine warm, jammy berries bubbling beneath a crisp, cinnamon-scented oat topping. The contrast of textures — syrupy, sweet fruit and crunchy, buttery crumble — is pure bliss. Top it off with a big scoop of vanilla ice cream or a dollop of homemade whipped cream, and you’ve got a dessert that feels effortless yet irresistible.

Craving something a little different? You can absolutely make this with a single fruit, too — our wild blueberry crisp packed with juicy, sweet blueberries is a great place to start if you’re a blueberry lover!

And because we love a low-stress summer dessert around here, you might also want to try this buttery peach crumble topped with cinnamon oat streusel — it’s just as delicious whether you use fresh or frozen peaches! Or, for a charming individual treat, these mini blueberry galettes with flaky, golden pastry are guaranteed to impress.

Why Bake In A Cast-Iron Skillet?

There’s something special about baking crisps in cast-iron. It heats evenly, helping the fruit bubble up beautifully and the topping turn extra crisp. Plus, it looks rustic and gorgeous right out of the oven! No cast-iron? No problem — a standard 9×13″ baking dish will work just as well.

Quick Substitutions

1. Gluten-free? Swap in a 1:1 gluten-free flour blend and make sure your oats are certified GF.
2. No oats? Try finely chopped nuts! Almonds, walnuts, pecans–whatever you like.
3. I haven’t tested this with vegan butter, but there are so many great options out there so feel free to use your favorite plant-based butter alternative.

If you’re wondering about using frozen fruit — go for it! Just toss them in straight from the freezer and add an extra teaspoon of cornstarch to soak up any extra liquid as they bake.

Don’t overwork the topping! Large, uneven clumps create the best texture — think rustic, not uniform.

Make-ahead: The can prep the filling and topping up to a day in advance — just keep them separate in the fridge, then assemble and bake when ready.

Is It A Crisp Or A Cobbler?

Great question! A fruit crisp features a crunchy, streusel-like topping made with flour, oats, sugar, and butter, while a cobbler has a softer, biscuit or cake-like topping that’s spooned or dropped over the fruit before baking. If you’ve got cobbler on the brain, try my warm cinnamon apple cobbler—swoon!

The textures are the key difference — crisp is crunchy, cobbler is more cakey or doughy. (Honestly? They’re both completely delicious.)

Ice Cream or A La Mode?

This skillet berry crisp is best served warm — ideally with a big scoop of vanilla ice cream that melts into every bite. Prefer whipped cream? A soft, billowy cloud of it is just as dreamy.

If you’re thinking about brunch or a lighter dessert, try spooning the warm berries over Greek yogurt. Or layer them into a parfait with a handful of crunchy homemade granola loaded with nuts and oats for a sweet-tart breakfast treat.