Description

Soak up the last of summer with this Skillet Mixed Berry Oatmeal Crisp. Blueberries, raspberries, strawberries, and blackberries nestled under a warm oatmeal crisp topping and a scoop of Breyers® Natural Vanilla ice cream. So good!

Scale

Ingredients

For berry filling
1 ½ cup fresh mixed berries (blueberries, raspberries, strawberries, blackberries)
½ lemon, juiced
¼ teaspoon ground cinnamon
1 tablespoon whole wheat flour
¼ teaspoon pure vanilla extract
Small pinch of salt
For oatmeal crisp topping
¼ cup old fashioned rolled oats, raw
¼ cup whole wheat flour
2 tablespoons brown sugar
2 tablespoons cold unsalted butter
½ teaspoon pure vanilla extract
½ teaspoon cinnamon
Small pinch of salt
2 tablespoons unsweetened coconut flakes
For a la mode topping
2 cups Breyers® Natural Vanilla Ice Cream

Instructions

Preheat oven to 375 degrees Fahrenheit. Coat four 3.5-inch cast iron skillets with butter or cooking spray. Place skillets on baking sheet.
Prepare berries by slicing strawberries and blackberries into uniform “bite sized” chunks, leaving blueberries and raspberries whole.
In a medium sized bowl, toss together berries, lemon juice, cinnamon, flour, vanilla extract and sea salt until berries are coated. Set aside.
In a separate medium sized bowl, mix together oats, flour, brown sugar, butter, vanilla, cinnamon, and salt. Work with your fingers to mix butter throughout, topping should be crumbly. Toss in coconut flakes.
Divide berries evenly among the skillets and top with oatmeal crisp layer.
Place baking sheet with skillets in the oven and bake for 12-15 minutes until crisp and coconut turns golden brown.
Remove from oven and allow to cool for 5 to 10 minutes. Top each with ½ cup scoop of Breyers® Natural Vanilla ice cream.

Notes

*Suppliers of other ingredients such as cookies, candies & sauces may not be able to make this claim. The FDA states that no significant difference has been shown between dairy derived from rBST-treated and non-rBST-treated cows.