This cast iron skillet peach blueberry crisp is the kind of summer dessert that feels like it came straight from a farmhouse kitchen window.
Made with fresh-picked peaches, juicy blueberries, and a golden oat crumble, it’s baked right in a cast iron skillet for that rustic, homestead charm. Whether you’re serving it warm with a scoop of ice cream after dinner or sneaking bites straight from the fridge the next morning, this crisp brings the flavors of summer to every bite.
If you love old-fashioned fruit desserts, you might also enjoy my old-fashioned strawberry peach crisp or my east homemade peach cobbler to make the most of the season’s harvest.
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Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use ripe fruit: Ripe peaches and blueberries will give you the best flavor and natural sweetness, no need to overdo the sugar.
No need to peel peaches: If the skins are thin and tender, leave them on for added texture and color.
Keep the butter cold: Cold butter is key to a crumbly, crisp topping. If your kitchen is warm, pop the topping in the fridge while prepping the fruit.
Don’t skip the lemon juice: It brightens the flavors and balances the sweetness of the fruit.
Bake until bubbly: You’ll know it’s ready when the fruit juices are bubbling around the edges and the topping is golden.
Let it rest before serving: Give it at least 15 minutes to cool so the filling can set, it’ll spoon out cleaner and taste even better.
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Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and butter a 9×9-inch baking dish or cast iron skillet.
- Prepare the fruit filling: In a large bowl, gently toss the sliced peaches and blueberries with granulated sugar, brown sugar, flour, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir until the fruit is evenly coated, then transfer the mixture into your prepared dish.
- Make the oat topping: In another bowl, mix the rolled oats, flour, brown sugar, cinnamon, and salt. Add in the cubed butter and use a pastry cutter or your fingers to work it in until the mixture is crumbly and holds together when pinched.
- Assemble the crisp: Sprinkle the topping evenly over the fruit, covering it completely.
- Bake: Place the dish in the oven and bake for 40–45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
- Cool and serve: Let the crisp cool for at least 15 minutes to allow the filling to set slightly. Serve warm with a scoop of ice cream, or enjoy it chilled straight from the fridge the next day.
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Similar Recipes
Cast Iron Skillet Peach Blueberry Crisp
Equipment
- Mixing bowls
- Baking dish or cast iron skillet
- Pastry cutter or fork
Ingredients
For the Fruit Filling
- 4 cups sliced fresh peaches about 5–6 peaches
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp lemon juice
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
For the Crisp Topping
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and butter a 9×9-inch baking dish or cast iron skillet.
- Make the fruit filling: In a large bowl, toss peaches and blueberries with sugar, flour, lemon juice, cinnamon, nutmeg, and salt. Stir until evenly coated and pour into the prepared dish.
- Make the topping: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add cold butter and cut it in using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Assemble and bake: Sprinkle the topping evenly over the fruit filling. Bake for 40–45 minutes, until the top is golden and the fruit is bubbling around the edges.
- Cool and serve: Let it cool for 15 minutes before serving. Enjoy warm with ice cream or chilled the next morning.
Notes
- Use ripe, in-season fruit for the best flavor.
- You can substitute frozen fruit, just add an extra tablespoon of flour to the filling.
- For extra crunch, stir in chopped pecans or walnuts into the topping.
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