Broma Bakery Mixed Berry Skillet

A Substack exclusive from one of my favorite creators new cookbook Sweet Tooth

My friend and one of my favorite creators, Broma Bakery, just released her new cookbook Sweet Tooth (out in bookstores and online now! I have already purchased 3 copies), so of course, I had to make a recipe from it. If you’re unfamiliar with her, her recipes are TRULY never miss, and she is one of my favorite follows. She gave my substack followers a free cookbook exclusive for her mixed berry skillet recipe, which comes together in 15 minutes of prep and is gluten-free. I paired it with some Vanilla Strauss Ice cream and it was 10/10, legitimately nothing was left in the pan.

Ingredients

For the berries:

7 cups fresh or frozen mixed berries (such as blueberries, raspberries, blackberries, and strawberries)

⅓ cup granulated sugar

¼ cup all-purpose flour

1 tablespoon lemon juice

Pinch of salt

For the crisp topping:

⅔ cup all-purpose flour

⅔ cup old fashioned oats

½ cup granulated sugar

½ cup packed light brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) unsalted butter, melted

Instructions

1. First, prepare the berries. Preheat the oven to 375°F. Generously grease the bottom and sides of a 9-inch round cast iron skillet with cooking spray. Set aside.

2. In a large bowl, combine the berries, sugar, flour, lemon juice, and salt. Use a silicone spatula to toss together, then pour the mixture into the prepared skillet (especially if you’re using frozen berries it may seem like you have too much flour, but this is correct; pour it all into the skillet). Set aside while you make your crisp topping.

3. Next, make the crisp topping. In that now-empty mixing bowl (no need to clean it), stir together the flour, oats, granulated sugar, brown sugar, cinnamon, and salt. Pour in the melted butter and mix until combined. Use your hands to squeeze the crumble into your palms, then break it apart into big and small clusters, sprinkling them all over the berries.

4. Cover the skillet lightly with aluminum foil, then place it in the oven. Bake for 15 minutes with the foil on, then remove the foil and continue to bake, uncovered, until the topping is golden brown and the fruit is bubbling, 25 to 30 minutes more. Place the skillet on a cooling rack and allow the crisp to cool slightly before serving. Serve alongside a scoop of vanilla ice cream.

Pro tip: if you don’t have a skillet, you can bake this in pretty much any medium-sized baking pan you have (such as a 9 x 9-inch square pan or an 8 x 12-inch oval pan). The bake time remains the same.