Peach season here in the South is a short season. In Zone9b, we are blessed the entire month of May with peaches galore. My husband and I love peaches. I mean we love them! I can’t wait to share my Iron Skillet Peach Crisp recipe with you.
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What Is the Difference Between Peach Cobbler and Crisp?
They both have pretty much the same filling. A cobbler has more of a thick dough topping and sometimes on both the top and bottom of the pan. A crisp is a little lighter. It’s a combination of flour, oats, and butter.
How To Make Peach Crisp
- Preheat the oven to 375F.
- Peel and slice your peaches into no more than 1/2″ pieces. Add to a bowl.
- Pour in the apple juice and squeeze the lemon over the peaches.
- Add flour, cinnamon, and coconut sugar. Fold this into the peaches and stir until thoroughly mixed.
- Next, combine the oats, flour, coconut sugar, cinnamon, salt, vanilla, and butter. Set in the fridge until you are ready to use.
- Butter your iron skillet. Pour the filling mixture into the skillet and spread evenly.
- Lastly, take the crumble topping and sprinkle it all over the filling mixture.
- Baker for 55-60 minutes or until the topping is all nice and bubbly.
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How to Freeze Fresh Picked Peaches
If you don not live near a peach farm, have no fear. You can actually order fresh farm picked peaches online and have them delivered to your home or pick them up locally at a drop off location. I do it all the time and they are delicious! It’s also nice to have them all year long.
How To Peel Peaches
Grab a paring knife, starting from the top of the peaches, and thinly slice the peel from the top to the bottom of the peach. You can also do something that’s called “blanching”. This is where you slice an “x” on the top/bottom of the peach and place it in boiling water for less than a minute. Immediately place it in a bowl of ice water. The peel will come right off. I’ve also used this peach peeler that works really well.
How To Remove the Seeds of a Peach
Make an “x” with your paring knife on the top/bottom of the peach. Using both hands, twist the peach until the two halves break apart. The seed will stay attached to one half. Just twist half of the half peach and then cut out any of the seed, if necessary.
Where to Buy Fresh Picked Peaches
If you don’t have any peach farms near you, have no fear. Fresh Picked Peaches can either be delivered to you or you can schedule a pick up at a local drop off point. I do this every year pretty much because I feel like I never pick enough when it’s peach season here.
How to Enjoy Peaches
There is really no right or wrong way to enjoy juicy farm fresh picked peaches. Here are some of my favorites:
- Fresh, right out of your hand (don’t forget a napkin!)
- Sliced over homemade oatmeal in the morning (drizzled with a touch of honey or maple syrup)
- Make a refreshing pitcher of Peach Tea
- Tossed into a simple grilled chicken summer salad
- Grilled Honey Glazed Peaches
- Baked into cobblers, crisps, and pies
- Served with a scoop of old-fashioned vanilla or toasted peach pecan ice cream
Iron Skillet Peach Crisp
Ingredients
Equipment
Method
- Preheat the oven to 375F.
- Peel and slice your peaches into no more than1/2" pieces. Add to a bowl.
- Pour in the apple juice and squeeze the lemon over the peaches.
- Add flour, cinnamon, and coconut sugar. Fold this into the peaches and stir until thoroughly mixed.
- Next, combine the oats, flour, coconut sugar,cinnamon, salt, vanilla, and butter in a separate bowl. Set in the fridge until you are ready touse.
- Butter your iron skillet. Pour the filling mixture into the skillet and spread evenly.
- Lastly, take the crumble topping and sprinkle it all over the filling mixture.
- Bake for 55-60 minutes or until the topping is all nice and bubbly.
Notes
- If you are using regular white sugar, it’s the same ratio as coconut sugar.
- You can add chopped pecans to the topping mixture for more crunch.
- If you like your topping a little more crunchy, add more oats and bake for 10-15 minutes longer.
Tools You May Need
PIN FOR LATER
I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram.
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and mistakes I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.
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