Skillet Peach Raspberry Crisp

Yield – 6 servings (10” or 12” skillet)

Preparation Time – 10 minutes

Cooking Time – XYZ minutes

Ingredients

• 4 or 5 large peaches, peeled and pitted
• 1 1/2 cups fresh raspberries, rinsed
• 1 Tbsp fresh lemon juice
• 1/3 cup flour plus 3 Tablespoons, divided
• 1/3 cup white sugar
• 1 1/2 tsp ground cinnamon, divided
• 1/3 cup brown sugar, packed
• 2/3 cup rolled oats
• 4 Tablespoons butter, melted
• Vanilla ice cream, or whipped cream, optional toppings

Directions

• Preheat oven to 375 F. Lightly grease a 10 or 12 inch iron skillet and set aside.
• Thinly slice each peach (about 1/2 inch thick) and place the peach slices in a large mixing bowl. Add the raspberries, lemon juice, 3 Tablespoons of flour, granulated sugar and 1/2 teaspoon cinnamon. Gently stir about 3-4 times or until the flour is absorbed. Spoon the fruit mixture into the greased skillet.
• In a medium mixing bowl, add the rolled oats, brown sugar, 1/3 cup flour, 1 teaspoon cinnamon and the melted butter. Toss to coat evenly. Sprinkle the oatmeal mixture on top of the fruit, covering the fruit entirely.
• Bake for 25 to 28 minutes or until the fruit is bubbly and the oatmeal crisp is golden brown. Remove from oven.
• Allow to cool for at least 10 minutes before serving.
• Best served with a scoop of vanilla ice cream or whipped cream. Enjoy!