Sweet Corn Peach Skillet Crisp

Late-summer farm stands inspire this skillet crisp, where ripe peaches mingle with sweet corn for unexpected brightness. A brown-butter oat topping turns golden while the fruit bubbles underneath.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 58g carbs
• 17g fat
• 5g fiber

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Ingredients

• 5 medium ripe peaches
• 1 cup fresh sweet corn kernels
• 1/3 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tbsp fresh lemon juice
• 1 1/2 tbsp cornstarch
• 3/4 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 8 tbsp unsalted butter
• 1/2 tsp kosher salt
• 1 tsp vanilla extract

Instructions

1. 1Preheat oven to 375°F. Place a 10-inch oven-safe skillet on the counter. Pit and slice the peaches into wedges and add them to the skillet along with the fresh corn kernels.
2. 2Sprinkle the granulated sugar, half the brown sugar, lemon juice, cornstarch, cinnamon, and vanilla over the fruit and corn. Toss gently right in the skillet until everything is coated and beginning to look glossy.
3. 3In a medium bowl combine the oats, flour, remaining brown sugar, and salt. Melt the butter until just foamy, then pour it over the dry mixture and stir with a fork until large, damp clumps form.
4. 4Scatter the oat topping evenly over the peach-corn mixture, covering most of the surface but leaving a few gaps for steam.
5. 5Bake until the topping is deep golden and crisp and the fruit juices bubble thickly at the edges, 30 to 35 minutes.
6. 6If the topping browns too fast, tent loosely with foil for the last 10 minutes. Remove from the oven and let the crisp rest 12 to 15 minutes so the filling thickens.
7. 7Spoon into bowls while still warm, scooping from the bottom to catch both juicy fruit-corn filling and crunchy topping.
8. 8Serve plain or with a small pour of cold cream or scoop of ice cream if desired.