Individual Mixed Berry Oat Crisps

This is another treat my mom made for us while she was visiting. Jack has been working crazy hours lately, so it was really fun that week to have the extra company in the kitchen.

I love these little mini skillets (I love anything mini), but you could bake this in any oven-safe dish you happen to have. You could also sub in any fruit you like (fresh or frozen).

slightly adapted from Bon Appetit.

Individual Mixed Berry Oat Crisps
Prep time
Cook time
Total time
Serves: 4, depending on the size of your dishes
  • 1 (12-ounce) package frozen mixed berries or fruit of your choice
  • 1 tablespoon corn starch
  • ⅓ cup packed dark brown sugar
  • ¼ cup oat flour
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons vegan butter or regular butter
  • Ice cream, for serving (I’m partial to the Nada Moo coconut ice creams)
  1. Preheat the oven to 425 degrees.
  2. Mix the frozen berries with the cornstarch and let sit for 20 minutes.
  3. Meanwhile, in a separate bowl, mix the brown sugar, oat flour, oats, walnuts, and cinnamon.
  4. Chop chilled butter into small pieces and incorporate it into oat mixture with a fork (or your fingers) until crumbly. Don’t overmix.
  5. Place the berry mixture in individual skillets or ramekins and spoon the crumble on top of each.
  6. Bake 20-30 minutes, depending on the depth of your dishes. The crisps are done when the top is golden brown and the berries are bubbling.
  7. Let cool for 15 minutes, top with ice cream, and serve.




If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. erin from on said:

    I have a strange obsession with mini! I have mini quiche, pie, bread, etc pans. I find it easier to either freeze or share.

    These look delicious and now my mouth is watering for fresh berries!

  2. Cookie + Kate from on said:

    These look and sound amazing. And those tiny skillets! I want some!

  3. Jenn from on said:

    Where did you find those skillets? Adorable. And now I want some berry crisp!!

    • jeanine from on said:

      At Whole Foods… I couldn’t pass them up 🙂

  4. Lynn on said:

    This looks amazing!! Can’t wait to try this one!

  5. Caitlin from on said:

    these are lovely! it is so sweet that your mom comes over and makes delicious goodies with you. moms are the best <3

  6. Megan from on said:

    These look so good! And I’m so glad I stumbled across your blog today because I want to make everything! <3

    • jeanine from on said:


  7. Ruby from on said:

    Gorgeous photos! Plus those skillets are just about the cutest thing I’ve ever seen. I would love to make mini skillet cookies in them 🙂

  8. Ashley on said:

    made these tonight for my fiances family, everybody loved them. so simple and yummy! lovely <3

  9. Sarah on said:

    This looks a-mazing! Oat flour is not something I keep in the pantry, do you think it would turn out fine with wheat flour?

    • jeanine from on said:

      thanks! Yep, any kind of flour will work just fine.

  10. Clea on said:

    Could I substitute arrowroot starch for the cornstarch?

    • jeanine from on said:

      Hi Clea,

      I haven’t tried it with arrowroot so I’m not exactly sure, but sometimes I forget the cornstarch altogether and it’s still fine 🙂

  11. katia on said:

    Is it them same procedure if I use fresh berries?

    • jeanine from on said:

      Hi Katia, yep, you can follow the same steps with fresh berries (or any fruit you like).

  12. Fifi on said:

    It is the first time i visit your blog, deeply inspired by your photos and recipes. I love them all, especially when your intention is to make vegetable interesting 🙂

    PS: i love mini skillets, basically i love mini stuffs

    • jeanine from on said:

      Thanks & welcome! (I love mini stuff too) 🙂

  13. Kathryn Anselmo on said:

    I’ve admired you and your husband since I first discovered your web site a year or so ago, and have enjoyed sharing it with my family and friends. I absolutely love any food involving lemon, so I made the lemon tea cake, but I replaced grapeseed oil instead of olive oil, as I’ve found olive oil ends up taking over the flavor in desserts. I would love to add your book to my collection, but for now I’ll have to be content with printing out recipes; as I want to try them from your beautiful web site. Thank you. K

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