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.

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

Equipment

• Pairing Knife ~ for quartering strawberries
• Microplane ~ Zesting of the lemon
• Cutting Board
• Teaspoon measurement
• Small Skillet or Oven-Save Ramekins
• Small Mixing Bowl

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

Check out other [Plane] Recipes Here