Grilled Triple Berry Crisp in a Cast-Iron Skillet

Grilled Triple Berry Crisp in a Cast Iron Skillet pairs the season’s juiciest berries with the smoky warmth of a backyard grill. A golden, buttery crumble dusted with cinnamon crowns the bubbling fruit for a simple, crowd-pleasing dessert.

I’m a serious fan of the backyard barbecue. Sipping a glass of wine or iced tea on the patio while the grill does the cooking and the kids play nearby is my idea of a perfect evening. Even better is when the entire meal — including dessert — cooks on the grill so the kitchen stays cool.

One of our favorite warm-weather desserts is this Grilled Triple Berry Crisp in a Cast Iron Skillet. It showcases fresh strawberries, blackberries, and blueberries at their peak. Cooking the crisp on the grill keeps the house cool and lets you focus on the rest of the meal while the dessert bakes gently over indirect heat. By the time the main course is ready, the crisp has settled to the ideal warm temperature—hot enough to steam and meld flavors, yet cool enough to add a scoop of vanilla ice cream that melts just right.

How to make Grilled Triple Berry Crisp in a Cast iron Skillet

Grilling this crisp is straightforward and keeps the dessert rustic and relaxed. Start by combining sliced strawberries, blackberries, and blueberries with a bit of sugar, lemon zest, vanilla, and a pinch of cinnamon in the bottom of a 9″ or 10″ cast iron skillet. Toss gently so the fruit is evenly coated but not crushed.

For the topping, mix all-purpose flour, sugar, and a pinch of salt. Cut room-temperature butter into the dry ingredients with a fork or pastry cutter until coarse crumbs form. Spread the crumbly topping evenly over the berries and finish with a light sprinkle of cinnamon.

Preheat your grill to medium-low—around 300°F—set up for indirect heat, and place the covered skillet on the side of the grill away from the coals or burners. Cook with the lid closed for 45–60 minutes, or until the fruit is bubbling at the edges and the topping is a deep golden brown. Grill times will vary by grill type and temperature, so watch for bubbling fruit and a nicely browned crisp top.

This method works well on both charcoal and gas grills. If you prefer the oven, bake the crisp at 350°F for 30–40 minutes until the same bubbling and golden cues appear.

Can I make substitutions?

Yes. Use any combination of fresh or thawed berries you like—raspberries, extra strawberries, or all blackberries work fine. Aim for about 1.5 to 2 pounds (roughly 2 pounds) total fruit. If you don’t have a cast iron skillet, a 9×9″ or 10×10″ metal pan will also produce excellent results.

Serve the crisp warm with vanilla bean ice cream or softly whipped cream. The contrast of hot, fruity filling and cold ice cream is irresistible and makes this a memorable finish to any grilled meal.

Try a few grilled mains and sides alongside this dessert for a full al fresco menu:

• Sticky Asian grilled chicken thighs
• Grilled asparagus with lemon
• Grilled pineapple teriyaki chicken kabobs
• Grilled street corn salad
• Grilled goat cheese bruschetta

If you make this Grilled Triple Berry Crisp, please leave a rating and share how it turned out. I love seeing photos and hearing suggestions—they help me refine recipes and inspire new ideas.