Skillet Peach Raspberry Crisp
A simple skillet treat!
Servings - 6 servings
Ingredients
- 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 Tbsp butter, melted
- Vanilla ice cream, or whipped cream, optional toppings
Instructions
- 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!