Cast Iron Fruit Crisp

Cast Iron Fruit Crisp

The perfect fall treat to put a sweet ending on your meal.


For the 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)

¼ cup cornstarch

1/4 cup brown sugar

For the Crisp 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 cold butter


Place the fruit in large bowl and toss with the cornstarch and ¼ cup brown sugar.

In a medium sized bowl combine flour, remaining brown sugar, cinnamon, and salt and then, using a pastry blender, cut in the butter until it is coarsely crumbly.

Spoon fruit mixture into a 10″ cast iron pan. Cover with 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.

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