Buttery Cherry Berry Skillet Crisp…overflowing with sweet summer cherries, mixed berries, and a double measure of buttery crumble on top. This easy fruit crisp is the perfect way to use up every last bit of that sweet summertime fruit you have on hand. Every bite is roll your eyes back delicious and bursting with flavor.
Before I left Colorado I was in a mad dash to use up all of the contents in my fridge. With all of the cherries and berries I had, and remembering how I’d been wanting to make a fruit crisp for a while now, I figured this to be the perfect time to create a crisp with what I had on hand.
And now, after making this several times, I think I’ve just about perfected the recipe. It’s just juicy, has double the oat crumble, and hints of browned butter perfectly balanced throughout. A very simple summer fruit recipe…
Which is perfect.
So…in an effort to vacation with my family this week, I’m jumping right on into the details!
Let’s start with the butter! It’s should be browned, preferably in a cast job skillet. That way it will be able to go right from the stove to the oven. Browning the butter adds another layer of flavor and elevates the crisp just a bit.
Once the butter is browned, toss in the cherries and berries! I used a mix of half cherries and half berries. For the berries, I used a mix of strawberries, raspberries, and blueberries, so in they went.
Then all that’s left to add is a touch of brown sugar and some vanilla, and that’s pretty much it. The fruit should be the star here, it’s just so delicious this time of year!
For the crumble, I love using oats instead of just flour and butter. The oats add flavor and texture. It’s very similar to my raspberry crumble bars from last summer. That double crumble was my favorite. I made those bars so much, still do!
The crumble consists of oats, cinnamon, cardamom, brown sugar, and of course, a little butter to hold it all together.
Sprinkle the crumble over the fruit, bake, and about 45 minutes later you’ll have the perfect summer fruit crisp.
What I love so much about a recipe like this is that you can really use whatever fruit you have on hand. I loved the mix of sweet juicy cherries and berries. But you can certainly use other stone fruits like peaches or nectarines. You can even go super simple, and use just your favorite berry. It’s going to be juicy and delicious no matter the combo…or lack of combo.
The one thing you must do is serve this warm right out of the oven. While the juices are bubbling up and everything is smelling incredible.
Lastly, make sure you add ice cream! A must with almost any fruit-based dessert, but especially a crisp, and especially during the summer.
This is a classic summertime dessert that really should be happening on a weekly basis all summer long!
If you make this buttery cherry berry skillet crisp, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Buttery Cherry Berry Skillet Crisp
Calories Per Serving: 1044 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1. Preheat the oven to 350 degrees F.2. Add the butter to a 10-12 inch skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and add the cherries, berries, cornstarch, brown sugar, and vanilla. Gently toss to combine, it does not need to be perfect.3. To make the topping, combine the oats, flour, brown sugar, cinnamon, cardamon, and salt in a medium-size mixing bowl. Add the butter and use your hands to work the butter into the dry ingredients until everything is moist and clumps together. Sprinkle the topping over the fruit. 4. Transfer to the oven and bake for 40-45 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with vanilla ice cream! Enjoy!