Berry Crisp - Iron Skillet

Blackberry Crisp

Ingredients

Filling

· 4 cup fresh blackberries

· ½ cup granulated sugar

· ⅓ cup AP flour

· ¼ teaspoon ground cinnamon

· ⅛ teaspoon Diamond Crystal kosher salt

· Juice from 1 lemon about 4 teaspoons

Topping

· 1 ¼ cup old fashioned oats

· 2 tablespoons AP flour

· 5 tablespoons cold unsalted butter

· ⅓ cup brown sugar

· ⅛ teaspoon Diamond Crystal kosher salt

· Sprinkle of ground cinnamon

Instructions

1. Preheat the oven to 350F.

2. Mix all the berries, sugar, flour, cinnamon and lemon juice together in a medium bowl. Stir to combine. Don’t worry about smashing up the berries. Taste the filling to ensure it is sweet enough. Sometimes berries can be tart. If they are, add a little more sugar. Pour filling into a 10-inch cast iron skillet.

3. Cut the 5 tablespoons of butter into about 5 separate pieces. These don’t need to be exactly the same size.

4. Except the ground cinnamon, mix all topping ingredients together in a clean medium mixing bowl. It is easiest to combine with a pastry cutter or hands. Mash butter into small lumps (pea sized is great) and mix well.

5. Add the oat topping to the berries, spreading it evenly across. Sprinkle cinnamon over the topping and place in the oven.

6. Cook for 35-40 minutes, until berries are bubbling and the topping is crunchy and well browned.

7. Allow to cool to almost room temperature (1-2 hours) or until berry filling is set.

8. Serve at room temperature, slightly warmed up or cold from the fridge with optional vanilla ice cream or whipped cream.