Skillet Peach Raspberry Crisp Recipe
If you are looking for a way to incorporate both peaches AND raspberries into a delicious dessert, then look no further than this Skillet Peach Raspberry Crisp!
Servings: 6 Servings
Calories: 275kcal
Ingredients
- 4-5 large peaches peeled and pitted
- 1 ½ cups fresh raspberries rinsed
- 1 Tablespoon fresh lemon juice
- ⅓ cup all-purpose flour plus 3 Tablespoons divided
- ⅓ cup granulated sugar
- 1 ½ teaspoons ground cinnamon divided
- ⅓ cup brown sugar packed
- ⅔ cup rolled oats
- 4 Tablespoons butter melted
Instructions
- 1. Preheat oven to 375°.
- Lightly grease a 10 or 12 inch iron skillet and set aside.
- Thinly slice each peach (about ½ inch thick) and place the peach slices in a large mixing bowl.
- Add the raspberries, lemon juice, 3 Tablespoons of flour, granulated sugar and ½ 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, ⅓ cup flour, 1 teaspoon cinnamon.
- Add the melted butter. Toss to coat evenly.
- Sprinkle the oatmeal mixture on top of the fruit, covering the fruit entirely.
- Bake for 25-28 minutes or until the fruit is bubbly and the oatmeal crisp is golden brown.
Notes
Allow to cool for at least 10 minutes before serving.
Best served with a scoop of vanilla ice cream or whipped cream.
Nutrition
Calories: 275kcal | Carbohydrates: 49g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 78mg | Potassium: 231mg | Fiber: 5g | Sugar: 33g | Vitamin A: 571IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg
