Skillet Peach and Berry Crisp Recipe for Summer Dessert

Peach Berry Crisp Skillet

Ingredients

• 2 tbsp coconut oil, divided
• 1/4 cup cashews
• 1/4 cup almonds
• 4 pitted dates
• Dash sea salt
• 2 tsp cinnamon, divided
• 1 tbsp chia seeds
• 1 tbsp flax seed meal
• 1 tsp coconut flour
• 1/4 cup shredded coconut (unsweetened)
• 1 package frozen peaches
• 1/2 package frozen blueberries
• Optional: 1 pint vanilla coconut ice cream or ice cream of choice

Instructions

1. Preheat the oven to 400°F (200°C).
2. Make the topping: in a food processor combine 1 tbsp coconut oil, cashews, almonds, pitted dates, shredded coconut, chia seeds, flax meal, coconut flour, and 1 tsp cinnamon. Pulse a few times until the mixture resembles coarse granola. Set aside.
3. Heat the remaining 1 tbsp coconut oil in a cast-iron skillet over medium-high heat. Add the frozen peaches, frozen blueberries, and the remaining cinnamon.
4. Stir while the fruit softens and bring the mixture to a gentle boil.
5. Cook about 10 minutes until the fruit is heated through and the juices start to thicken into a sauce.
6. Evenly sprinkle the prepared topping over the fruit. Transfer the skillet to the oven and bake 15–20 minutes, until the topping is golden and crisp. For a slightly firmer fruit center, bake 10 minutes then broil for 2 minutes—watch closely to avoid burning.
7. Remove from the oven and let cool about 5 minutes. Serve warm with a scoop of ice cream if desired.

Notes

*Tip: Don’t store the crisp in the cast-iron skillet for long. The fruit’s acidity can wear down the pan’s seasoning. Transfer leftovers to a storage container once cooled.