This blueberry peach cast iron crisp takes the flavor of summer and throws it together into one warm crisp topped with rolled oats and almonds. Eat it straight from the pan, cover it with ice cream or throw on a dollop of whipped cream. Any way you choose you’ll LOVE it!
Fruit crisp are one of my most favorite ways to use summer fruit.
There is just nothing better than lots of warm cooked fruit topped with a crunchy streusel like topping.
For this batch of crisp I combined two of my favorite summer fruits – blueberries and peaches!
And, because I love my cast iron skillet I cooked it all right inside! That’s right, this isn’t your normal crisp. This is a blueberry peach cast iron crisp!
How delicious does that sound?!
What is a fruit crisp?
There are so many different types of fruit desserts – crisps, crumbles, cobblers, etc.
Are you lost trying to figure out which is what and what the difference really is?
Cobbler: a cobbler typically has a more biscuit like topping. My most popular cobbler is my frozen peach cobbler where you can see the sweet biscuit topping.
Crisp: a crisp is typically topped with a mixture made out of butter, flour, oats, and sometimes nuts. That is just like this recipe which has a topping made out of old fashioned oats and almonds.
Crumble: a crumble is very similar to a crisp but does not include oats or nuts. It reminds me of a traditional streusel muffin or coffee cake topping.
Can I use canned peaches?
Yes! You’ll want to make sure to drain the peaches so they are not too wet or swimming in sweet sugar syrup.
Can I use frozen fruit?
Of course! In fact, for this crisp I used both frozen peaches and frozen blueberries.
No cooking changes are needed whether you’re using fresh or frozen fruit.
Do I have to peel my peaches?
Nope, and I usually don’t.
I hate adding an extra step when it’s not necessary. The peach skin will soften while the crisp bakes.
How to store blueberry peach cast iron crisp?
You’ll want to store the crisp covered for up to 3 days.
If your house is very hot I would recommend refrigerating the crisp but if you have AC I find it lasts fine at room temperature.
Do I have to use a cast iron skillet?
If you do not have a cast iron skillet don’t fret!
You can easily use a 9×9 dish or any other dish that is oven safe.
Love this blueberry peach cast iron crisp?
Why not try a few of my other dessert recipes?
- Vanilla Bean Persimmon Crisp
- Brown Butter Vanilla Bean Apple Crisp
- Blueberry Rhubarb Crisp
- Cardamom Vanilla Plum Crisp
- Caramel Apple Crisp Milkshake
- Ginger Peach Crisp
- Rosemary Asian Pear Crisp
- Banana Bread Crisp
- Frozen Peach Cobbler
- Caramel Apple Crisp Pizza
- Double Berry Apple Crisp
- 1/2 cup quick or old-fashioned oats
- 1/3 cup dark brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup sliced almonds
- 4 tablespoons unsalted butter, room temperature
- 1/2 teaspoon baking powder
- Pinch kosher salt
- 2 pounds sliced peaches
- 1 pint fresh blueberries
- 1/2 cup dark brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla bean paste
- 1 lemon, zested
- Add all ingredients to a mixing bowl and mix together until crumbly and the butter is evenly distributed. Set aside.
- Preheat oven to 425 degrees F and set out a 12-inch seasoned cast iron skillet.
- Mix all together and add to the prepared baking dish.
- Top with oat topping and bake for about 20-25 minutes or until you notice the topping of the crisp getting brown, cover with foil and bake for another 10 minute or until you see the juice from the berries bubbling up over the sides.
- Serve warm or room temperature.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 63mgCarbohydrates: 58gFiber: 5gSugar: 43gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.