Cast Iron Cherry and Peach Crisp

  • Prep time: 15 minutes
    •
  • Baking time: 45 minutes
    •
  • Makes: 8 Servings
  • Freezing: 0
    •
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Ingredients
Crust Mixture
3/4 cup (175 mL) graham cracker crumbs
1/2 cup (125 mL) chopped pecans
1/3 cup (75 mL) butter, melted
¼ cup (50 mL Sugar In The Raw® Natural Turbinado Sugar
Cheesecake
1 pkg (8 oz/250g) cream cheese, softened
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
1/3 cup (75 mL) lemon juice
1 tsp (5 mL) vanilla extract
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.