Peach & Cornmeal Crisp

Crisps have long been a no-fuss American answer to summer fruit, and this one leans into the season’s dual harvest. Juicy peaches and fresh corn bubble under a buttery cornmeal topping that bakes golden in a cast-iron skillet.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 4g protein
• 52g carbs
• 12g fat
• 4g fiber

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Ingredients

• 6 medium ripe peaches
• 1/2 cup fresh corn kernels
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch
• 3/4 cup fine cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 6 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pinch kosher salt
• 2 tablespoons chopped fresh basil leaves

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch cast-iron skillet or similar baking dish.
2. 2Pit and slice the peaches into thick wedges, then toss them in a bowl with the corn kernels, granulated sugar, lemon juice, and cornstarch until evenly coated.
3. 3Spread the peach-corn mixture in an even layer in the prepared skillet so the fruit will bubble up the topping.
4. 4In a separate bowl combine the cornmeal, flour, brown sugar, cinnamon, and salt, then work in the cold butter with your fingertips until the mixture forms coarse, pea-sized crumbs.
5. 5Scatter the cornmeal topping evenly over the fruit, leaving a few gaps so steam can escape and the juices caramelize.
6. 6Bake the crisp on the center rack for 28 to 32 minutes until the topping is deeply golden and the fruit juices are thick and bubbling at the edges.
7. 7Remove the skillet from the oven and let the crisp rest 10 minutes so the filling sets slightly.
8. 8Sprinkle the chopped basil over the warm crisp just before scooping into bowls; the herb brightens the sweet corn and peach without weighing it down.