Skillet Peach Raspberry Crisp
INGREDIENTS:
4-5 large peaches, peeled and pitted
1 1/2 cups fresh raspberries, rinsed
1 Tablespoon fresh lemon juice
1/3 cup all-purpose flour plus 3 Tablespoons, divided
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon, divided
1/3 cup brown sugar, packed
2/3 cup rolled oats
4 Tablespoons butter, melted
DIRECTIONS:
1. Preheat oven to 375°. Lightly grease a 10 or 12 inch iron skillet and set aside.
2. Thinly slice each peach (about 1/2 inch thick) and place the peach slices in a large mixing bowl. Add the raspberries, lemon juice, 3 Tablespoons of flour, granulated sugar and 1/2 teaspoon cinnamon. Gently stir about 3-4 times or until the flour is absorbed. Spoon the fruit mixture into the greased skillet.
3. In a medium mixing bowl, add the rolled oats, brown sugar, 1/3 cup flour, 1 teaspoon cinnamon and the melted butter. Toss to coat evenly. Sprinkle the oatmeal mixture on top of the fruit, covering the fruit entirely …
2. Thinly slice each peach (about 1/2 inch thick) and place the peach slices in a large mixing bowl. Add the raspberries, lemon juice, 3 Tablespoons of flour, granulated sugar and 1/2 teaspoon cinnamon. Gently stir about 3-4 times or until the flour is absorbed. Spoon the fruit mixture into the greased skillet.
3. In a medium mixing bowl, add the rolled oats, brown sugar, 1/3 cup flour, 1 teaspoon cinnamon and the melted butter. Toss to coat evenly. Sprinkle the oatmeal mixture on top of the fruit, covering the fruit entirely …
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