Cast Iron Skillet Raspberry & Peach Crisp Recipe
Brittany Bly
This gorgeous fruity dessert pairing raspberries and peaches is created in a cast iron skillet! Best of all, it's easy to make!
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
For the Fruit Filling:
- 4 cups raspberry frozen or fresh
- 3 cups sliced peaches frozen of fresh
- 1/4 cup brown sugar
For the Crisp Topping:
- 2 cups oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup cold butter
Preheat oven to 350°F.
Place the peaches and raspberries in large bowl and cover with 1/4 cup brown sugar. Stir mixture and set aside while you prepare the crisp topping. This allows the sugar to soak into the fruit and releases the natural juices.
In a medium sized bowl combine flour, remaining brown sugar, cinnamon, and salt.
When combined, cut your cold butter into small pieces. Then use a pastry cutter to cut in the butter until the crumble topping is chunky and the butter is around the size of peas.
Place peach and raspberry mixture into a 10" cast iron pan. Cover with crumb topping and gently press down.
Bake for 50-60 minutes or until topping is golden brown and juices are bubbling.
Cool slightly and serve warm with whipped cream or vanilla ice cream.
Keyword cast iron skillet desserts, dessert recipes, desserts in a cast iron skillet, fruit crisp, peach crisp, peach desserts, peaches, raspberry