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!
Add all ingredients to a mixing bowl and mix together until crumbly and the butter is evenly distributed. Set aside.
For filling:
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.