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 with ice cream or throw on a dollop of whipped cream. Anyway, you choose you’ll LOVE!
I might need an intervention from fruit crisps. I simply cannot get enough of them this year. I heat them warm, cold, room temperature, covered in ice cream, topped with whipped cream and for the morning I throw on Greek yogurt. It’s a scientific fact that if you top fruit crisp with Greek yogurt the calories don’t count and it’s legit breakfast food.
Ok, maybe they don’t say that but they should. I love not feeling guilty when I’m devouring dessert for breakfast. #YOLO!
Completely off this blueberry peach cast iron crisp topic, but there are a few fun life things you should know:
- I broke my tailbone hiking. It hurt. It’s annoying and I now own a fancy pillow that is just for my butt.
- I went to Maine with my New York Family (Ok, they aren’t my real family but they are like family so I call them family) and it was an amazing time. I ate an obscene amount of lobster, played all the board games and took peaceful morning walks complete with munching wild blueberries along the trail.
- After I got back from Maine I had to scoot off to Hilton Head for my best friends wedding which was GORGEOUS! She was married on the beach and I kindly offered to shoot some photos for her. I’m not a people photography and have no clue how to edit photos of people BUT I think I did a pretty great job.
- Ok, not fun life related but my LG range is on its last leg. WHYYYYYYY!
Ok, back to the crisp. I had a freezer full of frozen peaches and a fridge full of blueberries so I had to combine the two. There is something so perfect about sweet peaches paired with sweet blueberries. I also threw in some vanilla bean paste because I’m such a sucker for those vanilla blake flakes.
For a little extra crisp, I threw in some sliced almonds because there is something so good about almonds with crisp. I mean, I guess you could use walnuts too but my thoughts on walnuts are less than kind. Sorry walnuts lovers…
Blueberry Peach Cast Iron Crisp
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 with ice cream or throw on a dollop of whipped cream. Anyway, you choose you'll LOVE!
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 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 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.
Note: You can use less sugar in the filling if you're fruit is on the sweeter side. Also, please note that the reason you cover the crisp with foil is so the fruit can continue to cook but the topping doesn't burn. If the crisp topping does not look burnt you can leave it uncovered.