Cast-Iron Peach Crisp Recipe

This peach crisp recipe is easy and divine. Add a scoop of ice cream for an even more enjoyable dish!

From Cast-Iron Cooking
October 2016

  • While fresh is best, this recipe also works very well with frozen or canned peaches.
    Photo by Keller + Keller Photography
  • “Cast Iron Cooking” by Rachael Narins has readers covered from breakfast to dinner to dessert. Full-color photos bring the recipes of life, and tip for outdoor cooking make this a book that will travel to many a campsite or a hunting cabin.
    Cover courtesy Keller + Keller Photography

Yield: 4-6 Servings

In Cast-Iron Cooking (Storey Publishing, 2016) by Rachael Narins, learn to get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread — and the perfect grilled cheese sandwich! You’ll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.

You can purchase this book from the Mother Earth Living store: Cast-Iron Cooking.

Peach Crisp, with its crumble topping, is perfect for celebrating life’s imperfect, messy moments. It’s warming and kind and can be put together in minutes. When scooped, it’s not going to be picture-perfect, but the taste sure is divine.

Cast-Iron Peach Crisp Recipe


• 5 large peaches, pitted and sliced 1/4 inch thick
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup plus 2 tablespoons all-purpose flour
• 1/4 cup granulated sugar
• 1 cup rolled oats
• 1/3 cup firmly packed light brown sugar
• 5 tablespoons butter, cut into pieces and softened


1. Preheat the oven to 350 degrees F.

2. In a medium bowl, gently toss the peaches with the cinnamon, nutmeg, 2 tablespoons of the flour, and granulated sugar.

3. To make the topping, combine the oats, brown sugar, butter, and the remaining 1 cup flour in a separate bowl. Mix with your hands until it just comes together.

4. Transfer the peaches to a 10-inch cast-iron skillet and scatter the topping over them. Place the skillet on a baking sheet to catch any overflow. Bake for 30 to 40 minutes, or until the topping is browned. Serve warm.

More from Cast Iron Cooking:

Cast-Iron Spanokopita Recipe
Sausage and Kale with Lentils Recipe

Excerpted from Cast-Iron Cooking (c) Rachael Narins. Photographs by (c) Keller + Keller Photography. Used with permission of Storey Publishing. Buy this book from our store: Cast-Iron Cooking.

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