Ginger adds a warm, earthy, autumn kick to this classic dessert.
Years ago, my mother taught me how to make a skillet pie. This is much like a regular pie, but quicker, and quite a bit more rustic. Simply start with a cast iron (or other oven safe) skillet. Melt butter, add a touch of flour and sugar and fruit, and heat in the skillet till the fruit starts releasing it’s juices and forming a syrup. Then top it with a pie crust and pop it in the oven. So simple and easy.
I started combining ginger with blueberries in dishes recently, and I just love the flavor combination: down home with a kick. A few weeks ago, my friend Diane baked me a blueberry and nectarine pie, and that inspired the addition of the peaches.
I wanted a simple dessert like that, but I did not want to bother with pie crust, so I substituted with a standard crisp topping – with a touch of ginger for a little more kick. Toasted nuts would be delightful in this topping as well.
We are fruit smoothie people, so our freezer is always stocked with frozen fruit; this recipe was easy to whip up with ingredients we keep on hand all the time.
As always, delightful kitchen helpers make the food taste more delicious.
In an oven safe skillet, melt butter, add flour, brown sugar, and ginger.
Allow this mixture to melt together, then add the fruit. As the fruit softens and releases it's juices, start working on the topping.
Mix together flour, oats, brown sugar, ginger, cinnamon, salt, and top with melted butter.
Spoon the topping over the fruit mixture. Place in oven heated to 350 F. Allow to cook 20 minutes or until the topping is lightly browned.
Serve hot, with ice cream. Also delicious cold, straight from the pan while standing in front of the fridge.