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A bowl of Cast Iron Skillet Peach Blueberry Crisp with a golden oat topping, served with two scoops of vanilla ice cream. A spoon rests in the bowl, and the dessert has a mix of berry and stone fruit filling.
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Cast Iron Skillet Peach Blueberry Crisp

This Blueberry Peach Crisp is a simple, from-scratch summer dessert filled with sweet peaches, juicy blueberries, and topped with a buttery oat crumble. It’s made with wholesome ingredients you likely already have in your farmhouse kitchen and comes together in just about an hour. Serve it warm with a scoop of ice cream or enjoy it cold for breakfast the next day.
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Prep Time:15 minutes
Cook Time:45 minutes
Course: Dessert
Cuisine: American, farmhouse
Keyword: blueberry peach crisp, cast iron crisp, farmhouse dessert, homestead baking, summer crisp recipe
Servings: 6 servings

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and butter a 9x9-inch baking dish or cast iron skillet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.