• Prep Time 15 minutes
  • Baking Time 45 minutes
  • Makes 8
  • Freezing Not Recommended
  • Cast Iron Cherry and Peach Crisp
    Cast Iron Cherry and Peach Crisp

Ready.
Set.
Make.

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Ingredients

  • Topping:
  • 2 cups Robin Hood® Oats
  • ¾ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • ½ cup Robin Hood® Original All Purpose Flour
  • ½ cup chopped pecans, optional
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¾ cup butter, melted
  • Filling:
  • ¾ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • 2 tbsp Robin Hood® Original All Purpose Flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 4 lbs peaches (or nectarines, pears or apples), peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
  • 2 cups pitted cherries (or sliced strawberries, blueberries, raspberries, blackberries or any desired combination)

Serving Size: 8

Next

Directions

Serving Size: 8

  • Preheat BBQ to 350°F (180°C).
  • Topping: Combine topping ingredients in a small bowl. Reserve.
  • Filling: Mix sugar, flour, cinnamon and salt in a large bowl. Add all the fruit to sugar mixture. Toss well to coat fruit. Pour mixture into 10” (25 cm) cast iron pan. Sprinkle with reserved topping mixture.
  • Place on preheated grill. Bake 20 to 25 minutes or until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.
Finish

Finished!

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