Fresh Peach Crisp In A Cast Iron Skillet

Looking for an easy peach dessert recipe? This Fresh Peach Crisp in a Cast Iron Skillet is made with juicy fresh peaches and a buttery oat topping for a simple summer dessert that’s always a crowd-pleaser.

this recipe!

Looking for more fresh peach recipes? Try my peach cobbler muffins & peach cobbler pound cake next!

Ingredients You’ll Need

• 1/2 cup pecans, toasted
• 6 cups fresh peaches (approximately 7 to 10 peaches)
• 1 tbsp. lemon juice
• 1 tsp. lemon zest
• 1/4 cup granulated sugar
• 1 tbsp. cornstarch
• 1 and 1/4 cups rolled oats (old-fashioned large flake)
• 2 tbsp. all-purpose flour
• 5 tbsp. cold butter, cubed
• 1/8 tsp. salt
• 1/2 tsp. cinnamon
• 1/3 cup brown sugar

Step by Step Instructions

Note: Take this peach dessert to a potluck or backyard bbq? Make it in an 8×8 inch baking dish!

STEP ONE – Preheat oven to 350°F.

STEP TWO – Grease a cast iron skillet or 8×8-inch baking dish.

STEP THREE – Spread out pecans in one layer on baking sheet and toast the pecans for 8 minutes.

STEP FOUR – Peel and slice the peaches, then set aside. Whether or not you leave the skin on the peaches it up to you! I leave them on a few of the peaches but peel the rest completely.

STEP FIVE – In a small mixing bowl, add the peaches, then sprinkle with lemon juice, lemon zest. granulated sugar and cornstarch. Stir gently until combined.

STEP SIX – Spread the peaches out in one layer in the bottom of the prepared cast iron skillet.

STEP SEVEN – FOR THE STREUSEL: In a small mixing bowl, combine rolled oats, all-purpose flour, salt, cinnamon and cold, cubed butter. Use a pastry blender or clean hands to mix until crumbly.

STEP EIGHT – Sprinkle the mixture on top of the peaches.

STEP NINE – Next, sprinkle with brown sugar and pecans on top.

STEP TEN – Bake in 350°F oven for 40 minutes. Mixture will be bubbly. Cool for 15 minutes before serving.

Serve with vanilla ice cream & enjoy!

Storage & Freezing Instructions

Peach Crisp can be covered and refrigerated for up to three days.

Although you can freeze a peach crisp, I would recommend baking it in an 8×8-inch baking pan if you plan on freezing it. Simply cover the container with plastic wrap, then foil and freeze for two to three months.

Thaw in the refrigerator, then warm up in 325°F oven for 25 to 30 minutes.