This Peach Berry Crisp Skillet is a bright, cozy, and naturally sweet summer dessert made with peaches, blueberries, warm cinnamon, and a crunchy grain-free topping. It is the kind of recipe that feels indulgent without being heavy, and it comes together with simple ingredients you may already have in your pantry. The fruit softens as it cooks, creating a juicy filling that tastes rich and caramelized without any added refined sugar.
This easy peach blueberry crisp is also a great option when you want something a little lighter than a traditional fruit crisp. The topping is made with nuts, dates, chia seeds, flaxseed meal, coconut flour, and shredded coconut, so it has plenty of texture and a satisfying crunch. It is naturally gluten-free, grain-free, dairy-free without the ice cream, and Whole30 compliant as long as you skip the optional ice cream topping.
One of the best things about this skillet fruit crisp is how versatile it is. Serve it warm as a simple summer dessert, or enjoy it as a naturally sweet breakfast when you need a break from eggs. The peaches and blueberries create a beautiful sauce as they simmer, while the cinnamon adds warmth and depth. A scoop of dairy-free vanilla ice cream on top is optional, but it turns the warm crisp into an especially comforting treat.
This recipe works well in a cast iron skillet because the fruit can simmer on the stovetop and then go directly into the oven. Just be sure to transfer any leftovers to a storage container once the crisp has cooled. Fruit can be acidic, and leaving it in cast iron for too long may affect the skillet’s seasoning.
Peach Berry Crisp Skillet
Mary Smith
10 mins
30 mins
40 mins
3 people
Ingredients
- 2 tbsp coconut oil, divided
- ¼ cup cashews
- ¼ cup almonds
- 4 pitted dates
- 1 dash sea salt
- 2 tsp cinnamon, divided
- 1 tbsp chia seeds
- 1 tbsp flaxseed meal
- 1 tsp coconut flour
- ¼ cup unsweetened shredded coconut
- 1 package frozen peaches
- ½ package frozen blueberries
- 1 pint vanilla coconut ice cream or any ice cream of choice, optional
Instructions
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Preheat the oven to 400 degrees.
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Make the grain-free crisp topping first. Add 1 tablespoon of coconut oil, cashews, almonds, dates, shredded coconut, chia seeds, flaxseed meal, coconut flour, and 1 teaspoon of cinnamon to a food processor. Pulse just a few times, until the mixture has a coarse, granola-like texture. Do not overprocess it into a paste. Set the topping aside.
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Melt the remaining 1 tablespoon of coconut oil in a cast iron skillet over medium-high heat. Add the frozen peaches, frozen blueberries, and the remaining 1 teaspoon of cinnamon.
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Stir the fruit as it begins to soften. Bring the mixture to a gentle boil so the peaches and blueberries release their juices and start to create a naturally sweet sauce.
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Cook for about 10 minutes, or until the fruit is heated through and the sauce begins to thicken slightly.
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Sprinkle the prepared topping evenly over the peaches and blueberries. Transfer the skillet to the oven and bake for 15 to 20 minutes, until the topping is lightly crisp and the filling is bubbling. For a slightly firmer center, bake for 10 minutes and then broil for 2 minutes.
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Remove the skillet from the oven and let the crisp cool for about 5 minutes. Serve warm as is, or add a scoop of optional ice cream before serving.
Notes
Do not leave the crisp in the cast iron skillet longer than the time it needs to cool. Transfer leftovers to a storage container, because the acid in the fruit can affect the pan’s seasoning.
The ice cream is optional. If you are keeping the recipe Whole30 compliant, serve the crisp without ice cream.
Nutrition
All nutrition facts are estimates and are automatically calculated. Values may vary depending on the ingredients used. For the most accurate serving size, weigh the finished recipe and divide by the number of servings.