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Skillet Peach Raspberry Crisp

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Skillet Peach Raspberry Crisp

Prep time: 15mins
Cook time: 35 mins
Total time: 50mins
Yield: 6 servings (10” or 12” skillet)

Skillet Peach Raspberry Crisp

Very yummy desser! Perfect for summer.

Skillet Peach Raspberry Crisp

This was wonderful. Everyone loved it! 

Skillet Peach Raspberry Crisp

Ingredients for Skillet Peach Raspberry Crisp:

4-5 large peaches, peeled and pitted

1 1/2 cups fresh raspberries, rinsed

1 Tablespoon fresh lemon juice

1/3 cup all-purpose flour plus 3 Tablespoons, divided

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon, divided

1/3 cup brown sugar, packed

2/3 cup rolled oats

4 Tablespoons butter, melted

Photo of ingredients:

Skillet Peach Raspberry Crisp

How to make Skillet Peach Raspberry Crisp:

Step1. Preheat oven to 375°. Lightly grease a 10 or 12 inch iron skillet and set aside.

Step2. 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.

Skillet Peach Raspberry Crisp

Skillet Peach Raspberry Crisp

Step3. 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.

Step4. Bake for 25-28 minutes or until the fruit is bubbly and the oatmeal crisp is golden brown. Remove from oven.

Skillet Peach Raspberry Crisp

Step5. Allow to cool for at least 10 minutes before serving. Best served with a scoop of vanilla ice cream or whipped cream.

ENJOY!

Skillet Peach Raspberry Crisp

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Skillet Peach Raspberry Crisp

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Skillet Peach Raspberry Crisp

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 servings (10” or 12” skillet)
Skillet Peach Raspberry Crisp
5 from 1 vote

Ingredients 

  • 4-5 large peaches, peeled and pitted
  • 1 1/2 cups fresh raspberries, rinsed
  • 1 Tablespoon fresh lemon juice
  • 1/3 cup all-purpose flour plus 3 Tablespoons, divided
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1/3 cup brown sugar, packed
  • 2/3 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.

    2. 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.

    3. 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.

    4. Bake for 25-28 minutes or until the fruit is bubbly and the oatmeal crisp is golden brown. Remove from oven.

    4. Allow to cool for at least 10 minutes before serving. Best served with a scoop of vanilla ice cream or whipped cream.

    5. ENJOY!

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 65mg | Fiber: 6g | Sugar: 35g
Author: Marta

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