This Skillet Peach Crisp is not only easy to make, but it's seriously delicious! Juicy peaches topped with a buttery, cinnamon oat crumble and baked to perfection. Serve warm with vanilla ice cream for the ultimate dessert!
If you gave me a table full of desserts- some chocolate and some fruit- 9 times out of 10 I am going for the chocolate dessert. What can I say, I'm a chocolate gal.
That 1 time though, a fruit dessert really does hit the spot. This Skillet Peach Crisp is for sure one of those desserts!
I wanted to use some peaches before they go out of season, and since we are heading into the fall months I feel like this combo of a nice warm skillet crisp + a summer stone fruit is the ultimate dessert for the start of September.
This recipe is seriously EASY to whip up. I'm talking slice a few peaches, whip some ingredients up in a bowl, stick it all in a skillet, and bake. Boom- you have deliciousness ready to be eaten straight from the vessel it baked in.
What you need to make Skillet Peach Crisp
For the crumble:
- Rolled oats (or old fashioned)- You want to use rolled oats here instead of quick oats.
- All-purpose Flour- Combining oats with flour for volume and texture in our crisp.
- Light Brown Sugar- Adds some sweetness.
- Cinnamon- Cinnamon in the crumble and in the filling for a little extra fall flavor. 🙂
- Salt
- 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.
For the filling:
- 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.
- Light brown sugar- Just a little, the peaches are already sweet enough so you don't need a ton. If you want your crumble to be less sweet, you can skip the sugar!
- Cinnamon- If you're feeling crazy, you could add ¼ teaspoon of nutmeg too!
- Cornstarch- A little bit of cornstarch helps thicken the filling. You don't want a running filling when try to scoop this out!
- Vanilla Extract- Always!
Cast Iron Skillet- this one if my favorite!
Don’t have a skillet? Use a large cake pan or pie plate. Don’t love peaches? 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 cook longer or shorter.
Crisps are incredibly flexible, so I feel pretty confident in saying that you really can’t go wrong with some swaps. Whatever you make will turn out amazing!
How to quickly ripen peaches:
Just bought some un-ripe 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.
Other recipes to try!
Skillet Peach Crisp
Ingredients
Crumble:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup light brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 stick unsalted butter, chilled and cut into chunks
Filling:
- 6 peaches- pitted and sliced Optional to remove skin of peaches
- 3 tablespoon light brown sugar, packed
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- pinch of salt
For Serving:
- vanilla ice cream
Instructions
- Preheat oven to 375°. Butter the bottom and sides of a 10 inch cast iron skillet. Set aside.
- Combine 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. Refrigerate until the mixture is ready to be used.
- In a bowl, toss the sliced peaches with the 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 and peach juices are bubbling up through the crumbles at the edges. Remove from oven and let cool for at least 20 minutes to allow the filling to thicken before serving. Serve with vanilla ice cream.
Notes
- 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!
- Leftovers can be refrigerated for up to 5 days.
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