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Skillet Peach Crisp

This Skillet Peach Crisp has juicy peaches that's topped with a buttery, cinnamon oat crumble and baked to perfection.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 257kcal
Cost $5

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

Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 134mg | Potassium: 178mg | Fiber: 3g | Sugar: 22g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg