Pretty Peach and Cherry Crisp

Yum

Pretty Peach and Cherry Crisp

Crisps are the things from which beautiful, summery dreams are made.  With their dreamy, fruit-filled insides and crispy strudel topping, they beckon to us with the warm summer breezes of a tantalizingly close summer season.  The best part is that you can make a crisp out of almost any fruit that you have on hand, and you can stir the filling and then bake it, all in the same cast iron skillet.  This means ONE DISH TO CLEAN, folks.  That’s right.  And the good ‘ole cast iron keeps this baby hot and delicious so that you can have seconds still as ooey-gooey warm to melt your ice cream, as the first serving.  Sounds like a win/win, to me.

Today we also have a GIVEAWAY!  Yep– one lucky reader is going to win the #5 Griswold Cast iron skillet you see in the pictures.  To enter, like us on facebook, here, and leave a comment at the bottom of this post, telling me that you did.  A winner will be chosen on Sunday, so keep an eye peeled on your email, in case you win!  Good luck!  Be sure to check back to the site, often, as we have frequent giveaways, and lots of cool recipes, too!  🙂

And the winner is RAYMOND NORTH!  Check your email, Raymond, so we can get this beautiful Griswold skillet out to you ASAP.  Congratulations! 🙂

What are we waiting for?  Let’s do this!

Pretty Peach and Cherry Crisp

(Original to me– feel free to use it up and change it up, but please link back here so no one steals my work 🙂

Ingredients:

1 15 oz. can sour cherries in water, drained

1 15 oz can peach slices in heavy syrup, undrained

1 tbsp. lemon juice (or the juice from 1 fresh lemon)

1/2 cup white sugar

1 tsp. almond extract

1/4 cup cornstarch + 2-3 tbsp. water

Crisp Toppings Ingredients:

1/2 cup all purpose flour

1/2 cup old fashioned oats

1/2 cup (1 stick) butter or margarine

1/2 cup brown sugar

1 tsp. cinnamon

Directions:

Combine drained cherries, undrained peaches, sugar, lemon juice, and almond extract together in cast iron skillet or saucepan.  Stir over medium low heat until mixture just starts to occasionally bubble.  Mix cornstarch with 2-3 tbsp. water until it forms a milky substance and stir into fruit mixture.  Continue heating and stirring for a few more minutes, until fruit mixture thickens to the consistency of pie filling.  Remove pan from heat.  To make crisp topping, use a pastry cutter to cut butter into flour.  Stir in other ingredients and smooth mixture over prepared filling.  Bake at 350 for 40-45 minutes, until filling is bubbling and topping is slightly melted and golden brown.  Serve warm with vanilla ice cream.  Accept worship from the diners.

Now, in pictures!  🙂

1

Collecting cast iron skillets is a hobby of mine.  I love finding old and interesting pieces at flea markets and antique stores.  The neatest thing about cast iron is that it “seals in” years of cooking– when you taste something cooked in a well seasoned CI skillet, you can literally taste history– the layers of seasoning that someone’s grandma worked into that skillet over the last hundred years.  And food really does taste different when cooked or baked in different pieces– as if the skillets remember people and times that have long since passed.  It’s just the coolest thing, ever.

Today I am using a vintage Griswold skillet that I found at a flea market and restored (it’s a good idea to strip down a skillet when you don’t know its origins, just to make sure).  It is circa 1940, or so, which means it’s a stately Grandfather that has been cooking faithfully for over 75 years.  Griswold skillets hold a special place in my heart because they were manufactured in Erie, PA (my home state!), and they are widely recognized by collectors as some of the smoothest grained and best CI skillets ever made.  Sadly, the company was sold in the 1950s, but these classic pieces continue to last, just as good as the day they were made.  That’s quality.  You name me any other pan that can go for almost 80 years and still go to bat for you as well as the day it was made.  The great thing about CI skillets is that you can use them on the stovetop, to make the filling, and then you can top them with delicious crumb topping and stick the whole ‘shebang right into the oven.  It’s just great and (whispers) saves dishes!!  Who doesn’t love that?

2

Let’s start out by making our filling.  Get your skillet going on medium low heat and put in your drained cherries, undrained peaches, sugar, lemon juice, and almond extract.  We want the fruit to cook down a little bit and give up some of the juice.  The way to get nice, thick filling is to bring the fruit up to a nice hot temperature and then add the cornstarch.

3

Cornstarch can be a hard little ingredient to work with– it’s like the bully of the kitchen playground.  When you start mixing it with the water, it seems like cornstarch is going to be mean and doesn’t want to play.  It will seem like it’s turning to cement, at the bottom of your bowl.  But just keep stirring, and eventually it will combine with the water and become like milk.  Keep stirring the cornstarch right up until you add it to the hot fruit mixture so that it doesn’t settle out of the liquid.

4

When the cornstarch is added, keep the skillet on low heat, stirring occasionally, until your mixture thickens up similar to the consistency of cherry pie filling.  While that is cooking . . . let’s start on the crisp topping.

5

To make a nice, crumbly crisp topping, we need to cut the butter into the flour.  I love to use the perfect pastry cutter because it has a flat bottom, rather than the traditional curved one– it makes it much easier to get all the butter mixed in.  You can read more about this pastry cutter and where to get it here.  Cut the butter into the flour until you have chunks of butter the size of small peas.

6

When the butter has been cut in (May I have this dance?  I believe I’ll . . . cut in.), go ahead and mix in your old fashioned oats, brown sugar, and cinnamon. Stir everything together until it’s combined into nice, beautiful crumbs.

7

Next, pour (OK, heap) your topping onto the fruit filling you just made.  Yep– you can use that same, gorgeous cast iron skillet on the stove and in the oven.  It’s a beautiful thing.  I would recommend putting a baking sheet underneath the skillet, because crisps sometimes run over.  Play it smart and save yourself the cleanup 😉  If you put foil over the baking sheet, you can pitch it after the crisp is done baking, zero cleanup required.  Yessssssss.

Pretty Peach and Cherry Crisp

Bake the crisp at 350 for 40-45 minutes, until the topping is golden brown. If you still have a few crumbs in the center, that’s OK. But the edges should be golden, and the filling should be bubbling and beautiful.  Dish up big bowls of crisp, steaming from the oven.  The fruit will smell absolutely amazing– sweet and delicious, with that gorgeous buttery topping.  Top the bowls with vanilla ice cream and watch it melt into a puddle of delicious, beautiful goodness.

Pretty Peach and Cherry Crisp

Take a bite.  Then another. Savor each one. These are the beautiful moments from which life is made.

Because you did it.  And I’m just so proud of you.

 

 


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Disclosure: This post may contain affiliate links, which just means that we get a few pennies if you purchase through our link. I never recommend products that I don't personally use and love. Thanks!

74 Comments

  1. Zan C

    Great blog! I liked you on FB.

    Reply
  2. Carol Wester

    Liked your page! Love crisps and cobblers and love cooking in my cast iron!

    Reply
  3. Tanya

    Liked your page! This recipe looks delicious!

    Reply
  4. Louis McGowan

    Awesome, can’t wait to try the recipes. Also hope to win!!!
    Thanks!!!

    Reply
  5. Shannon G

    Liked your page. Looking forward to future recipes.

    Reply
  6. Lydia Wrench

    I think I hit “like” in the right place! That looks like something I could make from my peach tree, YUM!

    Reply
  7. Robin

    This looks delicious!! I liked your Facebook page and can’t wait to try some recipes!

    Reply
  8. Debbie Nickles

    Liked your page and can’t wait to try this recipe 🙂 Thank you!

    Reply
  9. Janet

    I liked this on Facebook! I love this recipe! I love cooking in cast iron! And I own one Griswold, my favorite piece!

    Reply
  10. Lori

    Can’t wait to try this recipe.
    Also liked your FB page, would love to winthat skillet. Thx

    Reply
  11. Terry McDaniel

    Liked your page, can’t wait to try some of the recipes.

    Reply
  12. Paige wood

    Like your page and will visit often!

    Reply
  13. Susan Morgan

    Emilie, thank you for this wonderful opportunity! I “liked” and now it is time to share you with all my friends! Hugs,Susan

    Reply
  14. Joe DeMoor

    Liked and entered

    Reply
  15. Alice Ducote

    Read your post on Cast Iron Cooking on fb. Liked your page too. I love cooking in my ci! Looking forward to reading your posts! And of course winning a Griswold would be wonderful!

    Reply
  16. Sheela Horton

    I just liked your page on facebook… I’m just sad that I didn’t discover you sooner! Like everyone else, I would LOVE to win the Griswold… funny thing- I live in Erie, PA! Thank you for the opportunity!

    Reply
    1. Emilie (Post author)

      How awesome is that, Sheela! I am from PA, also 🙂

      Reply
      1. Sheela

        Yay for PA 😊

        Reply
  17. Lisa Riggan

    Liked and your recipes look heavenly.

    Reply
  18. Rebecca Edenfield

    Not quite sure how to enter…glad I came across you!

    Reply
  19. Terri

    Yum! Would love to make this in my new, old Griswold! Entered contest.

    Reply
  20. Scott Fitzgerald

    I liked your page. Please enter me!

    Reply
  21. Tricia

    Liked your page. Look forward to trying some recipes.

    Reply
  22. Tim M

    Like the Facebook page. Looking forward to trying some recipes from here. Please enter me in drawing for skillet.

    Reply
  23. Gwen Hicks

    I entered and would love to win the Griswold skillet. Thanks for the opportunity.

    Reply
  24. Michele Ediger

    Love this blog and cast-iron and cooking for my family. Thus I would be a fabulous winner. I have been hinting at my family for years for a cast-iron skillet, but it just hasn’t happened yet. Make my day, please!:) either way, i am a fan!

    Reply
    1. Michele Ediger

      And i liked u on Facebook too!!:)

      Reply
  25. Diane Hurst

    I liked your Facebook page and will be visiting it often, I expect. Beautiful pictures and delicious recipes and cast iron…. This has got to be very close to what heaven feels like!

    Reply
    1. Emilie (Post author)

      That makes my day, Diane. Thanks for the wonderfully kind words! 🙂

      Reply
  26. Christ Lardy

    Liked your FB page! Recipe looks scrumptious

    Reply
  27. Cheri

    Liked your page. Am a newbie. Would love to win so I can try these

    Reply
  28. Pam

    Liked and like your recipes!

    Reply
  29. Gail Turner

    Thank you for this opportunity! I liked your facebook page and look forward to your posts!

    Reply
  30. Susan Keightley

    Recipes look amazing! Looking forward to trying some.

    Reply
  31. Susan Keightley

    I liked you on Facebook. Would love to win!

    Reply
  32. Michael K

    I liked the page, recipe looks great

    Reply
  33. Raymond North

    Liked your page! Good luck to all who entered the drawing!

    Reply
  34. Norma Seifrit

    Love your recipes!!

    Reply
  35. Jessica Beery

    Yeah…I liked you page a long time ago. So I should get at least double the chances at this giveaway – LOL! Keep up the great work, Emilie!
    With love from the U.P…

    Reply
  36. Angelina Kelly

    Liked your page, please enter me in the drawing! Lots of interesting recipes, can’t wait to try a few!

    Reply
  37. Donna

    Liked your page. Can’t wait to try this!

    Reply
  38. Robin

    I’ve been making cobblers for years-gonna try your recipe next.

    Reply
  39. Donna Liner

    I liked your page. Going to try your cheesecake recipe and bacon cheeseball . Going to add some jalapenos too. Please enter me into the drawing for the griswold ! Thank you

    Reply
    1. Emilie (Post author)

      That sounds delish! Let me know how the jalapeno cheese ball turns out! 🙂

      Reply
  40. Ivy Blum

    Thank you for posting this on CIC! I already plan on trying your recipes,they look fab! Wouldn’t mind a new to me Griswold to bake in, either…. 😉 Thank you for letting us know about this.

    Reply
  41. Laura hitchcock

    This looks yummy! Hopefully I can make it in a Griswold:)

    Reply
    1. Emilie (Post author)

      Yay– you found me! Good luck, Laura!

      Reply
  42. Kim Runyin

    Liked your page

    Reply
  43. Mindy

    I have liked your page. This recipe looks delicious.

    Reply
  44. Kathy Daum

    I liked you on FB and I loooove the few forces of CI that I own.

    Reply
    1. Emilie (Post author)

      May the “Force” be with you, Kathy. hehe. 😉

      Reply
  45. Bonnie Davis

    Liked your page and look forward to great recipes.

    Reply
  46. Kathy D

    “Liked”!

    Reply
  47. Joy Peck

    Liked, look forward to new recipes.

    Reply
  48. John

    Liked your post and page! 🙂

    Reply
  49. Beth Barnett

    I so love this site. I already liked it a couple of days ago. I shared it with my friends too. Hope everything goes well for you on your journey. I plan to try one of the recipes this weekend to share with my family. I’m just having a hard time making a decision. By the way I am SOOOO glad I creeped your site to see what it was all about. I was pleasantly surprised.

    Reply
    1. Emilie (Post author)

      Thanks, Beth! 😉

      Reply
  50. Jesse

    I love cherry crisp! I can’t wait to try this new twist! Peaches! Who would have thought. 🙂

    Reply
  51. Thalia @ butter and brioche

    This crisp looks fabulous! Sour cherries are one of my favourite fruits to bake with too – so I can imagine this crisp tasted divine.

    Reply
  52. Shawna Morris

    LOVE your website. Please keep posting!

    Reply
  53. Shawn

    Contented, liked, and loving the pics and recipes

    Reply
  54. David

    I liked your page and your post, everything looks so cool!! Thanks for oppurtunity to win!!

    Reply
  55. David

    Liked! Great looking recipe, will have to try!

    Reply
  56. Eliz

    I liked your page a while ago, and I love everything you make. You are amazing!

    Reply
  57. Stefany Grainger

    Liked! And love this recipe!!

    Reply
  58. Kristen R

    I “liked” your page! Keep up the great work, Emilie!

    Reply
  59. Susan

    Does it count that I liked your Facebook page a long time ago? 😉 I would totally like it again! This recipe looks amazing, by the way.

    Reply
    1. Emilie (Post author)

      Yep– sure it counts 🙂

      Reply
  60. Jill Hagen-Kovach

    I already liked you on facebook 🙂 Can I still enter?

    Reply
    1. Emilie (Post author)

      Yep 🙂

      Reply
  61. pam clatterbuck

    I will definitely try this. Sounds truly yummy.

    Reply
  62. Jennifer George

    I have been reading all your posts! 🙂 I enjoy looking at all the nummy things you make, and maybe one day I’ll make some! 😉

    Reply
  63. Mary Gardner

    Liked your page and this recipe sounds amazing 🙂

    Reply
  64. Lydia

    I already had liked you on Facebook!

    Reply

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