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!
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.