3 tablespoons of butter divided
1/3 cup of rolled oats
1/2 cup of pecans chopped
1/4 cup of brown sugar
1/8 teaspoon of cinnamon
2 cups of fresh mixed berries
2 tablespoons of granulated sugar
2 scoops of vanilla ice cream
- To make the crisp topping, melt the 2 tablespoons of butter in a Circulon Momentum 10" Skillet over medium high heat. Add the rolled oats, pecans, brown sugar and cinnamon. Cook for 4-5 minutes, stirring frequently until toasty and lightly browned. Remove the topping mixture from the pan and set aside.
- Melt the remaining tablespoon of butter in the same pan over medium heat. Add the berries and granulated sugar. Cook for 3-4 minutes or until the berries are soft and warm. Sprinkle with the crisp topping. Serve immediately with a scoop of vanilla ice cream.