This Skillet Peach Crisp has juicy peaches topped with a buttery, cinnamon oat crumble that is baked to perfection. Serve warm with vanilla ice cream for the ultimate dessert!
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This skillet peach crisp is easy to make, and even easier to devour! Juicy, tender peaches topped with a buttery crumble, served warm with a scoop of ice cream. The best way to use up those summer peaches!
I love this recipe because it seems like it would be hard to make but really it's very simple. The most time-consuming thing is cutting up the peaches!
If you love peaches and peach season like I do, you have to check out my Peach Cupcakes, as well as my Banana Peach Smoothie! My Skillet Apple Crisp is the best fall version of this recipe!
Why You Need To Make This Skillet Peach Crisp
- It's incredibly easy to make- 2 bowls and baked right into the skillet.
- This recipe is the perfect way to use up leftover peaches.
- If you can't find ripe, fresh peaches, you can use frozen or canned ones!
- You can add in other fruit like blueberries or blackberries.
- It's the perfect summer treat but also makes a great fall dessert since it's nice and warm when served.
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Rolled oats (or old-fashioned)- You want to use rolled oats here instead of quick oats, it will give you a better texture.
- Cinnamon- Cinnamon in the crumble and in the filling for a little extra fall flavor. You can add a dash of nutmeg if you're feeling wild!
- Brown sugar- I used light but you can swap for dark if wanted! Coconut sugar would be good in this as well.
- Butter- I use unsalted butter, if you have salted just omit the salt in the recipe. You want your butter to be chilled and cut into chunks before mixing it with the dry ingredients. If your butter gets too warm, just stick it back in the fridge/freezer for a few minutes.
- Peaches- Get peaches before they go out of season! When picking out peaches, you want to look for peaches that aren't bruised and are slightly soft to the touch. If they have a nice "peachy" smell, then the peach is close to being ripe. If you can't find ripe peaches, see my notes below on how to soften peaches quickly or what to use in place of fresh peaches!
- Cornstarch- A little bit of cornstarch helps thicken the filling. You don't want a runny filling when trying to scoop this out!
Step by Step Instructions
Step 1: Preheat the oven to 375°. Butter the bottom and sides of a 10-inch cast iron skillet. Set aside.
Step 2: Whisk together the flour, oats, brown sugar, salt, and cinnamon until combined. Add the chilled cubed butter and work into the flour mixture using a pastry cutter, two forks, or your hands. You want to rub the pieces of butter into the flour until they break up and the flour is evenly moistened and resembles small crumbs. Some big chunks are okay. Refrigerate until the mixture is ready to be used.
Step 3: In a bowl, add the sliced peaches, brown sugar, cinnamon, cornstarch, vanilla, and salt. Toss to coat and dump into the buttered skillet. Arrange in a flat, even layer. Sprinkle the crumb mixture over top.
Step 4: Place the skillet on a foil-lined baking sheet (to catch any overflow when baking).
Bake for 45-50 minutes or until the crumble is golden brown on top. Remove from oven and let cool for at least 15-20 minutes to allow the filling to thicken before serving. Serve with vanilla ice cream or whipped cream.
Frequently Asked Questions
You can! You can use a 9-inch pie plate, a 9-inch cake pan, or an 8x8 square baking pan to make this skillet peach crisp.
You can use frozen peaches, which are typically picked during peak season and frozen! Just thaw out before using and drain the liquid before mixing with filling spices.
Just bought some unripe peaches from the store but need to make your peach crisp soon? No problem! Stick your peaches in a brown paper bag and let them sit for about 24 hours or until the desired ripeness is achieved. This should ripen them up perfectly! If you want them to ripen even faster, put a banana in the bag with them.
You can but it's not necessary!
The best trick for removing the skin from peaches is to score the bottom of the peaches (cut an X in the skin) and place 2-3 peaches at a time into a pot of boiling water. Leave them in the water for about 30 seconds to a minute, and then remove them to a bowl of ice water. The peach skin will be so easy to peel that you won't even need a knife!
Tips and Tricks
- Don’t have a cast iron skillet or don't have time to get one? Use a pie plate or an 8x8 baking dish.
- Try a different stone fruit, toss in some mixed berries, or use thinly sliced pears or apples. Depending on the fruit you swap, you may need to watch the baking time.
- Used frozen peaches or canned peaches to make this peach crisp. For frozen, just dethaw the peaches and drain the liquid. Drain the liquid in the canned peaches as well.
Storing & Freezing
Store leftover crisp in an airtight container for 2-3 days. The crumble part tends to get a little soggy, so you can reheat it in the oven or an air fryer.
To freeze: I would bake the skillet in a dish that will fit in your freezer (a square or round pan vs. a skillet). Allow the baked peach crisp to cool completely, then wrap it in plastic wrap, followed by aluminum foil. Freeze for 1-2 months. To bake, let it thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until completely heated through. You can also assemble an unbaked peach crisp and freeze it before baking it.
Make ahead: Prep the peach mixture and the crumble topping and store separately in the fridge until ready to assemble and bake.
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📖 Recipe
Skillet Peach Crisp
Ingredients
Crumble:
- 1 cup all-purpose flour spooned and leveled
- 1 cup rolled oats
- ½ cup light brown sugar packed
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup unsalted butter chilled and cut into chunks
Filling:
- 6 peaches pitted and sliced
- 3 tablespoon light brown sugar packed
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- pinch of salt
For Serving (optional)
- vanilla ice cream
- whipped cream
Instructions
- Preheat oven to 375°. Butter the bottom and sides of a 10 inch cast iron skillet. Set aside.
- Whisk together the flour, oats, brown sugar, salt, and cinnamon until combined. Add the chilled cubed butter and work into the flour mixture using a pastry cutter, two forks, or your hands. You want to rub the pieces of butter into the flour until they break up and the flour is evenly moistened and resembles small crumbs. Some big chunks are okay. Refrigerate until the mixture is ready to be used.
- In a bowl, add the sliced peaches, brown sugar, cinnamon, cornstarch, vanilla, and salt. Toss to coat and dump into the buttered skillet. Arrange in a flat, even layer. Sprinkle the crumb mixture over top.
- Place skillet on a foil-lined baking sheet (to catch any overflow when baking).
- Bake for 45-50 minutes or until the crumble is golden brown on top. Remove from oven and let cool for at least 15-20 minutes to allow the filling to thicken before serving. Serve with vanilla ice cream or whipped cream.
Notes
-
- Use a pie plate or an 8x8 baking dish if you don't have a skillet
- Used frozen peaches or canned peaches. For frozen, just dethaw the peaches and drain the liquid. Drain the liquid in the canned peaches as well.
- Store leftover crisp in an airtight container for 2-3 days. The crumble part tends to get a little soggy, so you can reheat it in the oven or an air fryer.
- To freeze: I would bake the skillet in a dish that will fit in your freezer (a square or round pan vs. a skillet). Allow the baked peach crisp to cool completely, then wrap it in plastic wrap, followed by aluminum foil. Freeze for 1-2 months. To bake, let it thaw completely overnight in the fridge then warm in the oven at 350°F for 20-25 minutes, or until completely heated through. You can also assemble an unbaked peach crisp and freeze it before baking it.
- Make ahead: Prep the peach mixture and the crumble topping and store separately in the fridge until ready to assemble and bake.
Nutrition
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