Skillet Peach Crisp
The absolute BEST Peach Crisp with fresh peaches, a delicious crumble topping, all made in a cast iron skillet. It’s summer in a dessert!
I did a poll on my Instagram to see what end-of-summer recipes you wanted to see and SO many people said something with peaches! I was so happy to hear that because peaches are my favorite and I love a good crisp.
This recipe is so simple to make, and the best part is you can substitute apples for the peaches in the fall!
Any type of cast iron skillet (10 inches) will work for this recipe but I really love the Lodge Cast Iron Skillets. You can also make this in a 9x9 baking dish if you don’t have a skillet!
Peeling peaches can be such a pain but I have a simple trick that makes it SO much easier!
How to peel peaches:
Boil a pot of water.
With a knife, cut an X on the bottom of each peach (this helps the skin peel off easily). Drop peaches in the boiling water until they’re submerged and let them sit for 30 seconds.
Remove peaches with a slotted spoon and drop them in a bowl full of water and ice. This shocks the peaches and the skin releases. Leave them in the ice water for 10 seconds.
Remove the peaches from the ice water and use a small pairing knife or your fingers to easily peel the peaches. The skin will slide off so much easier this way!
Happy baking!
Skillet Peach Crisp
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup brown sugar (light or dark)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 stick unsalted butter, cold and cubed
- 1/2 cup old-fashioned oats
- 6 medium peaches, peeled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions:
- Preheat oven to 375°F and butter a cast iron skillet.
- For the topping: In a large bowl, combine flour, brown sugar, cinnamon, nutmeg and salt together. With a pastry cutter or with two knives, cut the cold cubed butter into the flour mixture until it's the size of small peas and is incorporated into the flour. Stir in oats. Stick this mixture in the refrigerator while you make the filling.
- For the filling: Peel and slice peaches and add them to a bowl. Toss with sugar, cornstarch and lemon juice until it's all combined and then pour into buttered skillet. Remove the topping from the refrigerator and sprinkle on top of the peaches. Bake for 35-40 minutes or until golden brown on top. Serve warm with ice cream and enjoy!