Skillet Peach-Blackberry Crisp with Cornmeal Streusel

Crisps offer a relaxed American take on summer fruit desserts when peaches and blackberries are at their peak. Baked in a skillet, this one crowns the juicy filling with a crunchy cornmeal streusel kissed with cinnamon.

Serves 6 · 20 min prep · 38 min cook

Estimate for one serving

• 365 cal
• 4g protein
• 55g carbs
• 15g fat
• 5g fiber

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Ingredients

• 5 medium ripe peaches
• 1 1/2 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 1/2 tbsp cornstarch
• 1 tsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/3 cup fine cornmeal
• 1/2 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 8 tbsp cold unsalted butter
• 1/2 cup old-fashioned oats

Instructions

1. 1Preheat the oven to 375°F and lightly butter a 10-inch oven-safe skillet.
2. 2Pit and slice the peaches into half-inch wedges; place them in a large bowl with the blackberries.
3. 3Add granulated sugar, cornstarch, lemon zest, lemon juice, and vanilla to the fruit and toss gently until evenly coated and no dry cornstarch remains.
4. 4Scrape the fruit mixture into the prepared skillet and spread into an even layer.
5. 5In another bowl combine flour, cornmeal, brown sugar, cinnamon, and salt.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with fingertips or a pastry blender until clumps the size of peas form and the mixture looks sandy yet holds together when squeezed.
7. 7Stir in the oats, then scatter the streusel evenly over the fruit, squeezing some larger clumps for crunchy peaks.
8. 8Bake until the topping is deep golden brown, the fruit juices bubble thickly the edges, and the peaches are tender when pierced, 32 to 40 minutes.
9. 9Cool the skillet on a rack for 15 to 20 minutes so the juices thicken; the crisp will still be warm.
10. 10Scoop into bowls and serve plain or with a splash of cold cream or ice cream.