Mixed Berry Skillet Crisp: A Denial Dessert

Sometimes, I’m a girl who lives in denial. I mean, full-on, sunglasses-on-a-cloudy-day, let’s-just-pretend-it’s-summer kind of denial. You know how it is. It’s May and in Colorado, it’s 43 degrees, there’s still snow lurking in shady corners of the yard—and I’m here standing in my kitchen, dreaming about berry season like a complete lunatic.

The truth is, I start yearning for summer fruits and fruity desserts long before anything remotely edible is growing outside. Strawberries? Nope, still imported and suspiciously white inside. Blueberries? Approximately the size of a raisin and twice as tart. Raspberries? I don’t even want to talk about what’s happening with raspberries before June around here.

But denial, my friends, is a powerful thing. And do you know what fuels my fantasy land perfectly? The frozen food section.

Frozen berries are the unsung heroes of the "I want it now" club. They’re just sitting there in their frosty little bags, waiting to help delusional souls like me whip up something amazing—something that makes me feel like I'm basking in the sun, enjoying summer’s bounty, even while wearing a hoodie and two pairs of socks indoors.

Enter: the Mixed Berry Skillet Crisp.

This is the dessert equivalent of putting on a sundress in the house and refusing to acknowledge the frost warning. It’s bubbly, jammy, bright, and crunchy in all the right ways. And it’s so easy, you’ll feel like you’re getting away with something.

Come along and join me in fantasy land with this very real, very yummy treat!

Mixed Berry Skillet Crisp

Ingredients:

For the filling:

• 4 cups mixed frozen berries (I use a combo of blueberries, strawberries, raspberries, and blackberries)

• 1/4 cup granulated sugar (adjust depending on how sweet your berries are)

• 2 tablespoons cornstarch

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• A pinch of salt

For the topping:

• 3/4 cup old-fashioned rolled oats

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar (packed)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup (1 stick) melted butter

• 1/4 cup slivered almonds

Equipment:

• 10-inch oven-safe skillet (cast iron is ideal, but anything oven-safe works!)

• A big ol' spoon

• An attitude of healthy delusion

Instructions:

1. Preheat that oven! Set it to 375°F (190°C). Give your skillet a tiny butter rubdown if you’re feeling fancy, but honestly, it’s not a big deal if you forget (I almost always do).

2. Make the filling. Dump your frozen berries straight into the skillet. No need to thaw—remember, we are embracing our reality-bending powers. Add the sugar, cornstarch, lemon juice, vanilla, and salt. Stir it around gently until the berries are evenly coated. It’s going to look like a tragic mess at first. Trust. It will all come together.

3. Make the topping. In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.  Pour in the melted butter and make sure everything is moistened.  Toss in the almonds if you're using and grab chunks and press them together in your hand and dot all over your berry mixture. Try not to eat too much of it straight out of the bowl. (Or do. I support you.)

4. Bake! Slide that baby into the oven and bake for about 35–40 minutes, until the berries are bubbling and the topping is golden brown and makes you want to weep with joy.  Check it at about 20 minutes and cover it loosely with foil if it's browning too fast.

5. Cool... a little. Let it sit for 10–15 minutes before you dig in, unless you enjoy burning off your taste buds in the name of impatience (no judgment, I am absolutely that person).

6. Serve! Scoop out a generous helping, top it with vanilla ice cream if you're feeling particularly indulgent (you are), and enjoy the sweet, sweet taste of denial.

A Few Notes From Fantasy Land:

• Fruit options: You can absolutely mix in some fresh fruit if you happen to have some, but frozen is the real MVP here. Strawberries especially—slice those if they're huge or you’ll end up with strawberry boulders in your crisp.

• Flavor boosters: Want to get fancy? Add a little orange zest to the filling, or swap the vanilla for almond extract for a nutty vibe.

• Small batch option: Halve everything and bake in a smaller 6-inch skillet or a cute little baking dish. Great if you want to eat an entire crisp by yourself with slightly less shame. (Still no judgment.)

Honestly, this Mixed Berry Skillet Crisp is pure edible optimism. It says, "Hey, I know reality is grim and gray, but here’s a scoop of sunshine for your soul."

It’s easy enough to whip up when you’re having one of those "I need dessert NOW" moments, but pretty enough to serve at a dinner party where you want everyone to think you're effortlessly amazing. (Which, to be clear, you absolutely are.)

So next time you’re in the frozen aisle and feeling a little reckless, toss a bag (or three) of mixed berries into your cart. Future You—wearing a sundress inside and pretending it’s 82 degrees—will be so grateful.

Now if you’ll excuse me, I’m going to go crank the heat, put on some flip-flops, and have a second helping.

Denial never tasted so good.