Oatmeal-Pouch Berry Skillet Crumble
With Summer winding down, we have access to the juiciest, ripest berries. This Berry Crumble dessert is super easy to make inflight and really pulls on the heart-strings of flavors and feelings from everyone’s youth because this dessert screams “grandma’s kitchen“. Plus, its made with those oatmeal pouches you keep onboard but don’t find yourself using very often (or is that just me?)
It’s unpretentious, not super fancy (but hay girl hay we make it fancy with this sexy little skillet!) but full of that brown-sugar-berry sweetness that is universally loved by all and great for sharing.
I don’t know about you but I ABSOLUTELY LOATHE when I have to read someone’s life story on a food blog just to get to the stinkin’ recipe at the bottom. Let me spare you that nonsense and break it down right here, right now, Oatmeal Berry Crumble folks.
Equipment
Pairing Knife ~ for quartering strawberries
Microplane ~ Zesting of the lemon
Teaspoon measurement
Small Mixing Bowl
Ingredients
Two pouches of Brown Sugar/Maple Oatmeal
3 Teaspoons of Flour
3 Teaspoons of Brown Sugar
1 Teaspoons of White Sugar
1 cup of Rinsed Strawberries Quartered /Raspberries/Black or blueberries (a combo or one! Do you boo!)
4 Tablespoons of Melted Butter
1/4 cup of Sliced Almonds
Lemon Zest
Light Squeeze of Lemon Juice
Directions
Pre-heat oven to 325 degrees F
Rinse chosen berries (if Strawberries, quarter) and place in skillet
Lightly zest a lemon over the berries and squeeze 1/4 Tsp of lemon juice over berries
Sprinkle white sugar over berries in the skillet and set aside
Mix oatmeal, brown sugar, flour, sliced almonds, and melted butter together until butter is well absorbed
Sprinkle crumble mixture over berries in the skillet until roughly covered
Bake at 325 for 15 minutes and serve with whipped cream and mint as a garnish
