Mini berry crisps are topped with oat & nut crumble to make a divine spring or summer dessert. Use any in-season fruit and make this crisp all year!
This is another treat my mom made for us while she was visiting. Jack has been working crazy hours lately, so it was really fun that week to have the extra company in the kitchen.
I love these little mini skillets (I love anything mini), but you could bake this in any oven-safe dish you happen to have. You could also sub in any fruit you like (fresh or frozen).
slightly adapted from Bon Appetit.
Individual Mixed Berry Oat Crisps
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Author: Jeanine Donofrio
Serves: 4, depending on the size of your dishes
Ingredients
- 1 (12-ounce) package frozen mixed berries or fruit of your choice
- 1 tablespoon corn starch
- â…“ cup packed dark brown sugar
- ¼ cup oat flour
- ¼ cup rolled oats
- ¼ cup chopped walnuts
- ¼ teaspoon ground cinnamon
- 3 tablespoons vegan butter or regular butter
- Ice cream, for serving (I’m partial to the Nada Moo coconut ice creams)
Instructions
- Preheat the oven to 425 degrees.
- Mix the frozen berries with the cornstarch and let sit for 20 minutes.
- Meanwhile, in a separate bowl, mix the brown sugar, oat flour, oats, walnuts, and cinnamon.
- Chop chilled butter into small pieces and incorporate it into oat mixture with a fork (or your fingers) until crumbly. Don’t overmix.
- Place the berry mixture in individual skillets or ramekins and spoon the crumble on top of each.
- Bake 20-30 minutes, depending on the depth of your dishes. The crisps are done when the top is golden brown and the berries are bubbling.
- Let cool for 15 minutes, top with ice cream, and serve.
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Hi,
I’ve admired you and your husband since I first discovered your web site a year or so ago, and have enjoyed sharing it with my family and friends. I absolutely love any food involving lemon, so I made the lemon tea cake, but I replaced grapeseed oil instead of olive oil, as I’ve found olive oil ends up taking over the flavor in desserts. I would love to add your book to my collection, but for now I’ll have to be content with printing out recipes; as I want to try them from your beautiful web site. Thank you. K
It is the first time i visit your blog, deeply inspired by your photos and recipes. I love them all, especially when your intention is to make vegetable interesting 🙂
PS: i love mini skillets, basically i love mini stuffs
Thanks & welcome! (I love mini stuff too) 🙂
Is it them same procedure if I use fresh berries?
Hi Katia, yep, you can follow the same steps with fresh berries (or any fruit you like).
Could I substitute arrowroot starch for the cornstarch?
Hi Clea,
I haven’t tried it with arrowroot so I’m not exactly sure, but sometimes I forget the cornstarch altogether and it’s still fine 🙂
This looks a-mazing! Oat flour is not something I keep in the pantry, do you think it would turn out fine with wheat flour?
thanks! Yep, any kind of flour will work just fine.
made these tonight for my fiances family, everybody loved them. so simple and yummy! lovely <3
Gorgeous photos! Plus those skillets are just about the cutest thing I’ve ever seen. I would love to make mini skillet cookies in them 🙂
So lovely!
These look so good! And I’m so glad I stumbled across your blog today because I want to make everything! <3
thanks!
these are lovely! it is so sweet that your mom comes over and makes delicious goodies with you. moms are the best <3
This looks amazing!! Can’t wait to try this one!
Where did you find those skillets? Adorable. And now I want some berry crisp!!
At Whole Foods… I couldn’t pass them up 🙂
These look and sound amazing. And those tiny skillets! I want some!
I have a strange obsession with mini! I have mini quiche, pie, bread, etc pans. I find it easier to either freeze or share.
These look delicious and now my mouth is watering for fresh berries!