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I would give up all foods if it meant that I could only eat warm fruit desserts. Listen, chocolate is great and all, and every now and again, a cookie hits the spot, but in my humble opinion, nothing will ever come close to a fruity pie, cobbler, crisp, or galette. If it’s bubbling with warm summer fruits, encased in a buttery crumble or dough, and topped with a scoop of vanilla ice cream, I am ALL about it.
I've earned a little title around Feedfeed as the in-house galette enthusiast because all of my pitches are....galettes. What can I say? I like what I like. In an effort to develop a dessert that feels true to my Warm Fruit Brand™, but isn’t another galette, the next best option felt like a rustic skillet crisp. Let me just be frank with you all--this dessert is a serious WINNER.
What I love so much about this kind of baking is that it doesn’t need to be a super precise science project. You can substitute any stone fruit or berry of your choosing, and if you don’t have pistachios, swap in your favorite nut! Want to add chia seeds, different flours, or ground spices to your crumble? I’m not stopping you! As long as it’s studded with buttery goodness, it’s going to be delicious.
Just like a fruit pie, you’re going to want to let the filling set so that the cornstarch that is added can thicken the fruit mixture. This involves letting the crisp cool completely (or sit overnight). With that said, I completely understand that resisting the temptation to dive straight into the stunner right after it comes out of the oven is much easier said than done. If you’re ready for dessert right when she comes out of the oven, that’s totally fine and acceptable, just be ready for a slightly runny filling. It will taste AMAZING, you just might want to opt for a bowl and a spoon rather than a plate and a fork. You feel me?
For the Oatmeal Crisp
- 3/ 4 cup all purpose flour
- 3/ 4 cup rolled oats
- 1/ 2 cup shelled pistachios, coarsely chopped, plus more for garnish (if desired)
- 2/ 3 cup light brown sugar
- 1 teaspoon kosher salt
- 1/ 2 cup unsalted butter, chilled and cubed
- Unsalted butter, for greasing
- 4 pounds peaches, pitted and sliced
- 1/ 4 cup brown sugar
- 1/ 4 cup granulated sugar
- 1 lemon, zested and juiced
- 3 tablespoons cornstarch
- 1 teaspoon Simply Organic Pure Vanilla Extract
- 1/ 2 teaspoon Simply Organic Ground Cinnamon
- 1/ 2 teaspoon kosher salt
- 2 pints raspberries
- Vanilla ice cream, for serving (optional)
Make the oatmeal crisp: Whisk flour, oats, pistachios, brown sugar and salt in a medium bowl. Using your hands, incorporate butter into flour mixture until clumps form. Transfer to fridge.
Preheat oven to 375°F. Grease bottom and sides of a 10" cast-iron skillet with butter and place on rimmed baking sheet. In a large bowl, toss peaches, brown sugar, granulated sugar, lemon juice, lemon zest, cornstarch, vanilla, cinnamon and salt. Transfer half of the peach mixture to prepared skillet and top with 1 pint of raspberries. Repeat with remaining peach mixture and remaining 1 pint raspberries. Add crumble topping, breaking up into large pieces. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 30–35 minutes. Let cool slightly, top with ice cream (if desired), and serve immediately. Crisp will keep covered for up to 1 day.