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Cast Iron Fruit Crisp

This is the perfect fall treat to put a sweet ending on your meal.

Cast Iron Fruit Crisp

Print Recipe
Prep Time:15 minutes
Cook Time:1 hour


Fruit Filling

  • 7 cups fresh or frozen fruit such as peaches, raspberries, blueberries, blackberries, tart cooking apples, or tart cherries. (My favorite is a combination of 4 cups peaches and 3 cups raspberries)
  • cup cornstarch
  • ¼ cup brown sugar

Crumble Topping

  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup butter, cold and cut into cubes


  • Preheat oven to 350 degrees.
  • Place the fruit in large bowl and toss with the cornstarch and 1/4 cup brown sugar.
  • In a medium bowl, combine oats, flour, 3/4 cup brown sugar, cinnamon, and salt. Using a pastry blender, cut in the butter until the mixture is coarsely crumbly.
  • Spoon fruit mixture into a 10-inch cast iron pan. Cover the fruit filling with the crumb topping and gently press down.
  • Bake at 350 degrees for 50-60 minutes or until fruit is bubbling and the topping is lightly golden. Serve warm with vanilla ice cream.
Course: Dessert
Cuisine: American
Keyword: Crisp, Dessert, Fruit, Recipe
Servings: 6 people

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