Peach Crisp with Cornbread Topper

Put those pans away -- you can make peach crisp in your cast-iron skillet! This skillet dessert recipe has a delicious cornbread topping, making it the ultimate comfort food.

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Prep: 25 mins
  • Bake: 30 mins 375°F

Peach Crisp with Cornbread Topper

Directions

  1. Preheat oven to 375 degrees F. In a 10-inch cast-iron skillet* with deep sides combine the first six ingredients (through salt). Cook over medium heat until the peaches release juices, stirring constantly. Continue cooking until hot and bubbly, about 5 minutes more.
  2. In a small bowl combine muffin mix, egg, and milk (batter will be slightly lumpy). Drop spoonfuls of batter over the hot peach mixture. Bake 30 minutes or until a toothpick inserted into topping comes out clean. Drizzle with honey; serve warm.

From the Test Kitchen

*Tip

Be sure the cast-iron skillet it is well seasoned. If you don't have an oven-safe skillet, cook the fruit mixture in a medium saucepan and then transfer to a 2-qt. baking dish. Continue as directed.

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Nutrition Facts (Peach Crisp with Cornbread Topper)

  • Per serving:
  • 270 kcal ,
  • 4 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 24 mg chol. ,
  • 264 mg sodium ,
  • 54 g carb. ,
  • 2 g fiber ,
  • 31 g sugar ,
  • 5 g pro.
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