Easy Blueberry Peach Crisp in a Skillet
This blueberry peach crisp is easy to throw together and oh so good. The tangy sweetness of the blueberries and peaches combine perfectly with the crispy and spicy crumb topping. Serve with ice cream or whipped cream, or just eat it as-is! It's perfect for a last-minute dessert.
Equipment
- 12-inch cast iron skillet
- large saucepan
- measuring cups and spoons
- mixing bowl
- small jar and lid
- wood spoon
- zester
Ingredients
Filling:
- 5 cups blueberries, fresh or frozen
- 4 cups peaches, canned, fresh, or frozen (peeled, pitted, and sliced)
- ⅔ cup granulated sugar
- 1 cup water, divided
- ¼ cup cornstarch (or arrowroot powder)
- zest from 1 lemon
Topping:
- ¾ cup all purpose flour (or freshly milled flour)
- ½ cup rolled oats
- ½ cup brown sugar (light or dark brown is fine)
- ¼ cup butter, melted
- 1 tsp freshly grated nutmeg
Instructions
- Preheat the oven to 400℉. Lightly grease a 12-inch cast iron skillet with butter.
Make the filling.
- In a large saucepan, combine blueberries, sugar, and ¼ cup of water. Bring to a simmer over medium heat, stirring occasionally.
- In a separate jar, add remaining ¾ cup water and cornstarch. Add a lid and shake until the cornstarch is smooth.
- Add the cornstarch mixture to the simmering blueberries. Then reduce the heat to low and add the lemon zest and peaches. Stir gently to combine. Continue stirring until the juice has thickened and is clear. Then remove it from the heat.
- Pour the hot blueberry and peach mixture into your prepared skillet.
Make the topping.
- In a mixing bowl, stir together the flour, oats, brown sugar, and nutmeg. Then add the melted butter and stir until the mixture resembles coarse crumbles.
- Sprinkle the topping evenly over the blueberry and peach filling.
Bake
- Bake at 400℉ for 35 to 40 minutes until the topping is nicely browned and the filling is bubbling gently.
- Let it rest for 15 minutes before serving. Serve with ice cream or top it with whipped cream if you like.