This Versatile Skillet Berry Crumble Works With Whatever Fruit You Have

Like it or not, desserts are usually seasonal. The heavier, more indulgent sweets appear on holiday tables, while we tend to enjoy lighter, fruit-forward dishes in the summer months. But if you're seeking an adaptable option that is flexible enough to fit every season, you've got to try Erin O'Brien's skillet berry crumble from her book, Dig In!.

"I love the deep sweetness of mixed berries, but this crumble easily shifts with the seasons," O'Brien writes. "Apples and pears in the fall, peaches and stone fruit in the heat of summer, or a glossy, ruby sweet and tart blend of strawberries and rhubarb come spring."

And if you do end up craving a berry dessert in the dead of winter, O'Brien has guidance for that, too: "Frozen fruit works just as well; simply add an additional ¼ cup of all-purpose flour or 2 tablespoons of cornstarch to help absorb extra juices."

No matter which filling you choose, you're bound to be captivated by how easily this dish comes together: "It’s a fuss-free, no-fail combination that delivers big flavor with minimal effort — ideal for a low-maintenance dessert that feels special."

Skillet Berry Crumble

Serves: 10

Total time: 1 hour, 35 minutes

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Ingredients

For the crumble topping

• 1½ sticks (12 tablespoons) unsalted butter, melted; plus more for the skillet
• 1 cup lightly packed light brown sugar
• 1 teaspoon grated lemon zest
• 1¼ cups all-purpose flour
• 1¼ cups rolled oats
• ½ teaspoon ground cinnamon
• ¾ teaspoon kosher salt

For the filling

• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons cornstarch
• 2 teaspoons pure vanilla bean paste or extract
• 2 pounds mixed berries of choice
• ½ cup lightly packed light brown sugar
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Vanilla bean ice cream, for serving

Instructions

1. Place one oven rack in the top third of the oven and one in the middle, and preheat the oven to 350°F. Butter a 12-inch cast-iron skillet or 9x13-inch baking dish. Line a sheet pan with parchment paper or aluminum foil.
2. Make the crumble topping: In a medium bowl, add the brown sugar and lemon zest. Using your fingers, rub the zest into the sugar until pale orange and fragrant, about 1 minute. Add the flour, oats, cinnamon, and salt. Using a wooden spoon or silicone spatula, mix well. Add the melted butter and mix until evenly combined and pea-sized crumbles form.
3. Make the filling: In a large bowl, whisk the orange zest, lemon zest, orange juice, lemon juice, cornstarch, and vanilla until no clumps remain. Add the berries, brown sugar, cinnamon, ginger, and nutmeg, then toss with a spoon until evenly coated.
4. Transfer the berry mixture and all the juices to the buttered skillet and place on top of the lined sheet pan. Sprinkle the crumble evenly on top.
5. Bake for 35 minutes. Raise the heat to 400°F, transfer to the top rack of the oven, and continue to bake for about 35 minutes more (70 minutes total), until the top is golden and crisp and the fruit is thick and bubbly. If you want the crumble extra toasty, turn the broiler on high for the last 2 to 3 minutes. Allow to cool for at least 5 minutes.
6. To serve: Divide among serving bowls and top with a big scoop of vanilla bean ice cream.

Excerpted from Dig In!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat. Copyright © 2026 by Erin O’Brien LLC. Photography copyright © Matt Armendariz. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.