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Peach Berry Crisp Skillet

A fruity, summery dessert with a crunchy grain-free topping. Super easy to make, too!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Calories 655kcal
Author Mary Smith

Ingredients

  • 2 tbsp coconut oil, divided
  • ¼ cup cashews
  • ¼ cup almonds
  • 4 pitted dates
  • dash sea salt
  • 2 tsp cinnamon, divided
  • 1 tbsp chia seeds
  • 1 tbsp flax seed meal
  • 1 tsp coconut flour
  • ¼ cup shredded coconut (unsweetened)
  • 1 package frozen peaches (I used Trader Joe's)
  • ½ package frozen blueberries (I used Trader Joe's)
  • 1 pint Luna and Larry's Vanilla Island Coconut ice cream (or any ice cream of choice- I do dairy-free) - Ice cream is optional

Instructions

  • Preheat oven to 400 degrees.
  • For the topping, combine 1 tbsp of coconut oil, the nuts, dates, coconut flakes, chia seeds, flax meal, coconut flour, and 1 tsp of the cinnamon in a food processor and pulse until it reaches a granola-like consistency (just a few times). Set aside.
  • Melt the remaining tbsp of coconut oil in a cast iron skillet (I love The Lodge brand) over medium-high heat. Add the peaches and blueberries and cinnamon.
  • Stir until they begin to soften and bring them to a boil.
  • Cook for approximately 10 minutes until heated through and the sauce begins to thicken.
  • Add the topping over the peaches and blueberries, and put in the oven to bake for about 15-20 minutes. If you want the center a little less-mushy, bake for 10 mins and broil for 2.
  • Remove and let it cool for about 5 mins, add ice cream, and enjoy!

Notes

*Tip: Do NOT leave your crisp in the cast iron skillet longer than the time it takes to cool. Transfer to a storage container. The acid in the fruit will strip the pan of it's coating :-/

Nutrition

Calories: 655kcal | Carbohydrates: 56g | Protein: 12g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 136mg | Potassium: 614mg | Fiber: 8g | Sugar: 41g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 288mg | Iron: 2mg