Cast Iron Cherry and Peach Crisp

  • Prep time: 15 minutes
  • Baking time: 45 minutes
  • Makes: 8 Servings
  • Freezing: 0
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Ingredients

Topping
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood Original All Purpose Flour
½ cup (125 mL) chopped pecans, optional
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
Filling
¾ cup (175 mL) Sugar in the Raw Natural Turbinado Sugar
2 tbsp (30 mL) Robin Hood Original All Purpose Flour
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
4 lbs (2kg) peaches (or nectarines, pears or apples), peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
2 cups (500 mL) pitted cherries (or sliced strawberries, blueberries, raspberries, blackberries or any desired combination)

Preparation

1Preheat BBQ to 350°F (180°C).
2Topping: Combine topping ingredients in a small bowl. Reserve.
3Filling: 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.
4Place 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.