Remember how I mentioned that we’ve been getting peaches in our CSA all summer long? Well way back in June, this was the very first recipe I made with them (this summer, anyway). It was inspired by an AWESOME skillet apple crisp I had made (which, unfortunately, I never took a picture of before we devoured ) That recipe will make it up on the blog just as soon as I have a chance to make it again – and now that it’s officially fall, I’m hoping that will be soon! – but for now, you’ll have to live with this tasty peach version (okay, I don’t really like peaches, but Daren enjoyed it so you’ll have to take his word for it.) One of my favorite things about these skillet crisps is that they are started on the stove and then finished in the oven, which cuts down on the overall baking time and some of the liquidy-ness of the filling. Plus it works perfectly in my (fairly) new Calphalon pans! There’s something kind of neat about serving it right in the pan – if you have a Le Creuset skillet I think it would look gorgeous in one of those. Hmm…
Anyway, one of Daren’s favorite things about it is the oats in the topping Give it a try and let me know what YOUR favorite part is!
For the crisp topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 1 stick (4 ounces) unsalted butter, melted
For the filling:
- 7 large ripe peaches, peeled, pitted and cut into chunks*
- 2 tbsp. unsalted butter
- 3 tbsp. brown sugar
- pinch of salt
- 2 tsp. fresh squeezed lemon juice
Preheat the oven to 425°F.
To make the topping, combine the flour, oats, sugars, cinnamon and salt in a medium bowl. Stir in the melted butter until the mixture is thoroughly combined and crumbly; set aside.
To make the filling, combine all the ingredients in a 12-inch ovensafe skillet and place over medium heat on the stovetop. Cook until the butter and sugar have melted and the peach juices have thickened, around 8-10 minutes, stirring occasionally.
Remove the skilled from the heat and sprinkle the topping over the fruit, breaking up any large chunks. Bake in the oven for 15-20 minutes, or until the topping is a nice golden brown. Allow to cool on a wire rack until warm, at least 15 minutes – this will help the filling set up as well. Serve with vanilla ice cream, and try not to eat the whole skillet yourself
To make things a little easier, you can also make this ahead of time, allow it to cool completely, and then reheat in the oven for 5 minutes or so before serving.
*Try this method to peel those peaches more easily: Bring a large pot of water to a rolling boil. In another bowl or pot, set aside some ice water. Using a sharp paring knife, score an X into the bottom of each peach (try not to cut too deeply into the flesh). Blanch the peaches for 30-60 seconds, or until the peach skin begins to pull away from the score marks. Use a slotted spoon to move the peaches to the ice water and allow to cool completely. Once cooled, the skin should slip right off.