Cast Iron Fruit Crisp
This is the perfect fall treat to put a sweet ending on your meal.
Cast Iron Fruit Crisp
Print RecipeIngredients
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)
- ⅓ 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
Instructions
- 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.
Servings: 6 people
This looks so good!