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Skillet Peach Crisp

Skillet Peach Crisp
Samantha Okazaki / TODAY
Cook Time:
55 mins
Prep Time:
35 mins


Crisp Topping
  • 1 3/4 cups all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/2 cup finely chopped almonds
  • 6 cups dried ripe peaches or nectarines (or use a combination)
  • 1/4 cup light brown sugar (up to 1/2 cup, to taste)
  • 3 tablespoons instant (quick cooking) tapioca
  • 2 teaspoons fresh lemon juice
  • Pinch of salt
  • Few drops vanilla or almond extract, optional
  • 1 tablespoon cold unsalted butter, cut into pieces
  • Vanilla ice cream, for serving


Sliced peaches
Samantha Okazaki / TODAY

Heat oven to 350 degrees. In a large bowl, toss together the peaches, sugar, tapioca, lemon juice, salt and extract. Let sit for 20 minutes, tossing occasionally.

Skillet Peach Crisp
Samantha Okazaki / TODAY

Meanwhile, prepare the topping: in a large bowl, whisk together flour, sugars, spices, and salt. Stir in butter and almonds. Mixture will form coarse crumbs.


Transfer peaches to a 9-inch ovenproof skillet. Cook the peaches over medium heat, stirring, until they jet juicy and the sugar melts, about 3 to 5 minutes. Scatter the butter pieces over the top. Using your fingers, form crumb mixture into 1/4-inch to 1/2-inch crumbs and spread over top.  (Be careful, the pan will be hot.)

Skillet Peach Crisp
Samantha Okazaki / TODAY

Bake until filling is bubbling and topping is light golden, 45 to 55 minutes. Let cool for at least an hour before serving with a large spoon. Serve with ice cream if you like.