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.
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 recently bought had (somehow) gone bad. A bit of fridge-raiding turned up some blackberries + apples + two plums. To this day I wish I knew what kind of apples they were.
(I was living in a house with 7 other girls who went to Drake 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 + some prayers into the pan.
These fruits worked some major magic and made the most BOMB.com flavor combo.
The best part about this – it’s got oats + fruit so it’s basically breakfast, 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 + straight out of the skillet. Yep. That’s how we do things here. Pull up a spoon and go to town.
- 1 c. oats
- 1 c. flour
- 1/4 c. sugar
- 1/2 tsp salt
- 3/4 c. butter
- 1/2 tsp nutmeg
- 3 plums
- 3 apples (I used Fiji + Gala)
- 12 oz. blackberries
- 1/4 c. sugar
- 2 TBS corn or tapioca starch (I used tapioca)
- 1 tsp vanilla
- 1 tsp lemon juice
- pinch of cinnamon + nutmeg
Preheat oven to 375 degrees.
Slice plums + apples. Slices should be a little less than 1 inch thick. Gently toss fruit + all other filling ingredients in a mixing bowl. Use your hands or a silicone spatula to avoid tearing up the fruit.
To make the topping, combine all ingredients except butter in another bowl. Whisk together. Cut the butter into chunks and add to mixture. Use a pastry blender or a fork to cut the butter into the mixture.
Grease your cast-iron skillet or line it with parchment paper. (Cut out a circle that just fits in the bottom of the pan.) The skillet I used is the 12-inch size. If you don’t have an oven-safe skillet, you can use any oven-safe baking dish.
Pour the fruit mixture into the pan and pour the topping mixture over the fruit. Bake for about 35 minutes. Fruit will be bubbling + top will be lightly browned when done. Serve while warm.
Yield: about 6-8 servings