Grilled Triple Berry Crisp in a Cast Iron Skillet combines the juiciest, fresh berries of the season with all the added flavor and enjoyment of firing up the barbecue grill. A golden, buttery crumble with a pinch of cinnamon tops these bubbling berries.
I am a serious fan of the backyard barbecue. Lounging on the patio with a glass of wine or iced sun-tea while the grill does it’s thing and the kids run around the backyard is my idea of heaven. If I can sit on my patio while the whole meal cooks on the grill, that is even better yet!
One of my family’s favorite warm weather desserts is this Grilled Triple Berry Crisp in a Cast Iron Skillet. The berries are at their flavorful best and I can fire up the grill and let this cook unattended while I prep and cook the remainder of our meal without heating up the kitchen. While the Grilled Triple Berry Crisp in a Cast Iron Skillet is cooking, the STICKY ASIAN GRILLED CHICKEN THIGHS and GRILLED ASPARAGUS WITH GRILLED LEMON can be on the grill at the same time. By time you are finished with your meal, the crisp is done, has started to cool, and is at the perfect warm stage that isn’t too hot to eat but is still is warm enough to melt your scoop of vanilla bean ice cream…Heaven!
How to make Grilled Triple Berry Crisp in a Cast iron Skillet
Cooking this crisp on the barbecue grill does not complicate an easy dessert. To prepare, stir blackberries, blueberries, strawberries, a smidgen of sugar, vanilla, cinnamon, and lemon zest together in the bottom of a 10″ cast iron skillet.
The crisp is flour, sugar, room temperature butter, and salt cut into course crumbs, spread over the berries and then sprinkled with cinnamon.
Preheat your grill to a medium to medium low heat, or about 300 degrees Fahrenheit. Cook your Grilled Triple Berry Crisp in a Cast Iron Skillet with the lid closed on indirect heat for 45-60 minutes, or until the berries are bubbling at the edges and the crisp is a golden brown.
I love my Weber Kettle charcoal grill, but this works just as well on a gas grill. For indirect heat, coals or the flames are lit on one side of the grill, and the Berry Crisp is on the opposite side with the cover/lid closed. Grilling times will vary depending on temperature and grill type. Don’t overthink it. When you are bubbly and golden, your crisp is ready.
Can I cook my Berry Crisp in the oven?
Yes! Bake at 350 degrees for 30-40 minutes or until the berries are bubbling around the edges and the crisp has turned golden.
Can I make berry substitutions?
Absolutely! Use any combination of berries that you like, even a single variety like blackberries. Use about 2 pounds of berries total.
What if I don’t have a cast iron skillet. Can I still make this?
Yes! A 9×9″ or 10×10″ metal pan will also work.
Serve warm with vanilla bean ice cream or whipped cream.
Try a few of my other favorite grilled recipes:
- GRILLED PINEAPPLE TERIYAKI CHICKEN KABOBS
- EASY GRILLED PARMESAN ASPARAGUS
- GRILLED ASIAN CHICKEN KABOBS
- GRILLED STREET CORN SALAD
- GRILLED GOAT CHEESE BRUSCHETTA
- GRILLED SWEET CHIPOTLE PORK TENDERLOIN WITH CILANTRO LIME CHIMICHURRI
If you’ve tried my Grilled Triple Berry Crisp in a Cast Iron Skillet or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
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Grilled Triple Berry Crisp in a Cast Iron Skillet
- 16 ounces fresh strawberries sliced
- 6 ounces fresh blackberries
- 1 pint fresh blueberries
- 1/4 cup sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 cup all purpose flour
- 1/2 cup sugar
- 1/4 cup room temperature butter
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- Stir together berry filling ingredients in a 9 or 10" cast iron skillet.
- Stir together flour, sugar, and salt in a small mixing bowl.
- Using a fork or a pastry cutter, cut butter into dry ingredients until you have coarse crumbs.
- Spread evenly over berry mixture.
- Sprinkle the top with cinnamon.
- Bake on indirect heat in a covered grill at a medium-low heat, approximately 300 degrees, for 45 minutes or until the berries are bubbling at the edges and the crisp is golden brown.
- Serve warm with whipped cream or vanilla bean ice cream.