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+ servings

Peach Berry Crisp Skillet

A fruity, summery dessert with a crunchy grain-free topping. Super easy to make, too!
5 from 1 vote
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  • 2 tbsp coconut oil, divided
  • 1/4 cup cashews
  • 1/4 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
  • 1/4 cup shredded coconut (unsweetened)
  • 1 package frozen peaches (I used Trader Joe's)
  • 1/2 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


  • 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!


*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 :-/


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