Go Back
Ginger peach crisp in a cast iron skillet surrounded by peaches and flowers

Ginger Peach Skillet Crisp

Lindsay Forbes
Juicy summer peaches in vanilla bean paste, brown sugar, and freshly grated ginger. Top it off with a perfectly crunchy coconut ginger crumb (and vanilla ice cream, of course).
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 8

Equipment

  • 10 inch cast iron skillet

Ingredients
  

Topping

  • 3/4 cup all-purpose flour
  • 3/4 cup old-fashioned oats
  • 2/3 cup granulated sugar
  • 1/4 tsp ground ginger
  • pinch of salt
  • 7 tbsp butter, cold and cubed
  • 1/2 cup unsweetend coconut flakes (or chopped pecans)

Filling

  • 6 large peaches, peeled and sliced, about 2.5 pounds +/- (See notes)
  • 1/3 cup brown sugar
  • 1 tbsp grated ginger
  • 2 tsp vanilla bean paste
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Instructions
 

  • Preheat oven to 375°F and butter a 10 inch cast iron skillet.

For the topping:

  • Whisk together the flour, oats, sugar, ginger and salt in a medium bowl.
  • Add the cubed butter and use a pastry cutter to combine. (You can also use your fingers.) You want the butter bits to be about the size of peas and evenly coated in the flour mixture. Add coconut flakes (or pecans) and toss to combine.
  • Cover with plastic wrap and place in the refrigerator until you are ready to use it.

For the filling:

  • Peel and slice the peaches and add them to a large bowl. Add brown sugar, grated ginger, vanilla bean paste, lemon juice, and cornstarch. Gently toss to combine. It is very important that everything be evenly coasted (especially the cornstarch). Pour into the skillet.
  • Remove topping from the refrigerator and sprinkle it over the peaches. It will seem like a lot but use all of it! You can use your hands to press it down to compact it a bit.
  • Bake for 35-40 minutes until the top is slightly golden brown. Serve warm with vanilla ice cream. Enjoy!

Notes

  1. How to peel peaches: Boil a pot of water. Fill a large bowl with ice and water; set aside. Score the bottom of the peaches with an X using a sharp knife (don't cut too deep, just the skin). Carefully drop peaches in boiling water for 30 seconds. Use a slotted spoon to retrieve the peaches and place them in the ice water. Remove after 10-15 seconds. Use your fingers to easily peel the skin off! 
Keyword crisp, ginger, peach, skillet, summer dessert