Skillet Summer Berry Crisp with Oatmeal Cookie Topping

I LOVE fruit desserts. Partially because they're usually not overly sweet and partially because I don't feel as guilty eating them. It's like you can rightfully say, I'm having some fresh mixed berries for dinner...with sugar...and butter...and cookies...okay, okay, I'm having dessert for dinner!

Don't judge me.

Not only is this dessert easy on the eyes AND easy to make, it tastes amazing! The topping tastes like a freshly baked oatmeal cookies crumbled on top of fruity deliciousness. Whenever I'm making anything that mentions incorporating cold butter, I always melt it instead. It's 1,000 times more easy to incorporate and the butter naturally gets those coveted baking "lumps" that equal some killer crisps!

I used this semi odd combo of fruit just because we had them leftover from our trip to the farmers market but you could sub out pretty much any fruit of your liking like rhubard + apple, blueberry + strawberry, Peach + ginger, you get the idea.

Skillet Summer Berry Crumble with Oatmeal Cookie Topping

serves 3-4

for the filling...

1 peach, peeled, pitted, and diced
1/3 cup blueberries
1/3 cup raspberries
1 tsp vanilla extract
3 TBS sugar
pinch of salt
1 tsp ground cinnamon
2 TBS flour

for the topping...

4 TBS butter, melted
1/3 cup rolled oats (NOT quick cooking)
1/4 cup brown sugar
1 tsp cinnamon
small handful of chopped pecans (optional)
pinch of salt
2 TBS flour

Directions:
1.Preheat the oven to 375 degrees F. Butter a 6oz cast iron skillet and set aside.

2.To make the filling, combine fruit, vanilla, sugar, salt, cinnamon, and flour and mix. Pour into the skillet and make an even layer.

3.Make the topping: Whisk the oats, flour, cinnamon brown sugar, nuts and salt in a bowl. Carefully mix in the melted butter until combined. Sprinkle over fruit mixture and bake in the oven for 10-15min. or until oats become slightly brown on top. Serve warm either by itself or with some ice cream!