Skillet Peach Berry and Caramel Crisp
- August 3, 2024
- 0 / 5
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP6.jpg)
I just love a summer crisp and this Skillet Peach, Berry and Caramel Crisp is incredible! If you’ve been following me for a while, you know that I love caramel. I love it drizzled over crisp but I had never thought about including it in my filling! Until now!
This crisp is loaded with fresh peaches, strawberries, raspberries and, of course, caramel sauce and then topped with a delicious crisp topping. Add a scoop (or two) of ice cream and another drizzle of caramel sauce and life can’t get much better.
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP1-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP2-600x400.jpg)
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP3-600x400.jpg)
Let’s start with making the caramel sauce. Add the sugar and a bit of water to a saucepan. Cook, without stirring, until the butter and sugar have completely melted and started to bubble.
Very carefully, stir the mixture occasionally until it is a deep golden brown. Be very careful to not walk away from the pan as it can burn very quickly! Add the heavy cream and whisk it until it is smooth and then add the vanilla and salt. Whisk it until there are no lumps and it is smooth.
Carefully pour the caramel into a heat-proof container to cool down.
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP4-600x400.jpg)
To make the filling, combine all of the ingredients in a large mixing bowl. Drizzle 1/4 cup of caramel sauce over the top and stir again. Scrape the fruit and all of their juices into an oven-safe skillet (I like to use a cast-iron skillet).
In the same bowl, make the topping. Combine the flour, oats, pecans, sugar and salt. Add the softened butter and use your fingers to mash it into the dry ingredients until crumbs form. Pour it evenly over the filling and bake the crisp until the topping is golden and the juices are bubbling. This will take 40-50 minutes.
Serve warm with more caramel sauce and ice cream!
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/SKILLET-PEACH-BERRY-AND-CARAMEL-CRISP5-600x400.jpg)
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Skillet Peach Berry and Caramel Crisp
Makes: 8-10 servings
Prep Time: 15 minutes
Cook Time: 1 hour & 10 minutes
Total Time: 1 hour & 25 minutes
Ingredients
Caramel Sauce:
- 2 cups granulated sugar
- 3/4 cup unsalted butter (1 & 1/2 sticks), diced
- 1 cup heavy cream
- 1 tsp vanilla bean paste or extract
- 1 tsp kosher salt
Filling:
- 3 pounds ripe peaches, skins removed or not (personal preference), pitted and sliced
- 1/2 cup raspberries
- 1/2 cup strawberries, sliced
- 1 tbsp cornstarch
- 1 tbsp granulated sugar
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
Topping:
- 1 cup all-purpose flour
- 1 cups old-fashioned oats
- 1/3 cup chopped pecans (optional)
- 1/3 cup light brown sugar
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 cup unsalted butter (1 stick), softened
- Ice cream, for serving
Instructions
Make the Caramel Sauce:
Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 5-10 minutes.
After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
Prepare the Filling:
Heat your oven to 350°F and set a rack in the center. Combine the sliced peaches, raspberries, strawberries, cornstarch, sugar, lemon juice, and vanilla in a large bowl, and stir to combine. Drizzle 1/4 cup caramel sauce over the top and stir again. Scrape the fruit and all of their juices into a 9- or 10-inch oven-safe skillet.
Make the Topping:
In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.
Ingredients
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