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.

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.

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.

Iron Skillet Peach Crisp

This peach crisp recipe has just the right amount of sweetness along with the bubbly oat topping. It's the perfect Summer dessert!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Servings 6 people

Equipment

10 inch Cast Iron Skillet

Ingredients

Filling

7-10 peeled and sliced peaches (approx. 4-5 cups of peaches)
1/2 of a freshly squeezed lemon (cut the lemon in half and squeeze)
1/4 cup raw apple juice
1 tbsp all-purpose flour (I use freshly milled soft white wheat)
1/2 tbsp cinnamon
2 tbsp coconut sugar
butter or lard (for greasing the skillet)

Topping

1/4 cup all-purpose flour (I use freshly milled soft white wheat)
1 1/2 cups oats
1 tsp cinnamon
a pinch of salt
1/4 cup coconut sugar
4 tbsp unsalted butter (chilled and cut into tiny pieces)

Instructions

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

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.