Ginger Peach Skillet Crisp

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).

Servings: 8

Author:

Prep Time
20

Cook Time
35

Course:

Dessert

Cuisine:

American

Keywords:

ginger Skillet summer dessert peach crisp

Instructions

1 Preheat oven to 375°F and butter a 10 inch cast iron skillet.
2 Whisk together the flour, oats, sugar, ginger and salt in a medium bowl.
3 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.
4 Cover with plastic wrap and place in the refrigerator until you are ready to use
it.
5 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.
6 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.
7 Bake for 35-40 minutes until the top is slightly golden brown. Serve warm with
vanilla ice cream. Enjoy!

Ginger Peach Skillet Crisp

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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