Summer is fading fast but this easy-as-pie but not-a-pie skillet dessert captures everything we love about summer: perfectly ripe, juicy blackberries, tender and vibrant plums, and tart apples – the sort-of-summer yet kind-of-fall fruit. It’s all topped off with a perfectly crunchy crumble layer.
This unexpected fruit combination makes the most gorgeous, vibrant shade of purple when baked together.
I stumbled onto this recipe a few years ago when I was trying to make a peach blueberry crisp. I had JUST gotten my Lodge cast-iron skillet and naturally, was trying to make all the skillet recipes.
To make a long story short, the peaches and blueberries I bought had gone bad. A bit of fridge-raiding turned up some blackberries, apples, and two plums. (I was living in a house with 7 other girls who went to college with me and the fridge community shelf could always be counted on for some interesting finds.)
I had already made the topping and I reallyyyy didn’t want to go back to the store. So I threw the fruit along with some prayers into the pan. These fruits worked some major magic and made the most AMAZING flavor combination. The best part about this – it’s got oats and fruit so it’s basically breakfast, right? Right.
I’ll be getting my fill of this for as long as I can before the summer fruits are gone (the fruit-abundance is literally the only thing I will miss about summer – where my fall people at?)
You want to know the best way to eat this? Fresh out of the oven and straight out of the skillet. Yep. That’s how we do things here. Pull up a spoon and go to town.
Did you make this recipe? Snap a photo!
Summer Glory Skillet Crumble
For the Topping
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp nutmeg
- pinch of cinnamon
- 3/4 cup butter
For the Fruit Filling
- 3 plums
- 3 apples I like Gala
- 12 oz. blackberries
- 1/4 cup granulated sugar
- 2 tbsp corn or tapioca starch
- 1 tsp vanilla
- 1 tsp lemon juice
- pinch of cinnamon + nutmeg
- Prep: Preheat oven to 375 degrees. Grease a 12 inch cast iron skillet well with non-stick spray.
- Make the filling: Slice the plums and apples. Slices should be a little less than 1 inch thick. Stir all the fruit filling ingredients together in a large mixing bowl.
- Make the topping: Whisk together all topping ingredients except the butter in a medium mixing bowl. Cut the butter into chunks and add to the bowl. Use a pastry blender or a fork to cut the butter into the mixture until you have a dry crumbly mixture (see photo above).
- Bake: Evenly spread the fruit mixture in prepared pan and sprinkle the topping mixture over the fruit. Bake for about 35 minutes. Fruit will be bubbling and top will be lightly browned when done.
- Serve + Store: Serve while warm. Store leftovers, covered, at room temp for up to 3 days.
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