Delicious homemade fruit crisp in a cast iron skillet, featuring a golden oat topping and juicy baked peaches, perfect for dessert lovers and seasonal gatherings.
Tastemade Recipes

Grilled Late Summer Sweet Corn and Blueberry Cast-Iron Crisp

Tangy Blueberries paired with deliciously sweet Peaches make for an iconic “ode to summer” dessert – topped with a Sweet Corn crumble and of course served a la mode with a homemade salted butterscotch sauce
Salts Used: Fine Sea Salt for Baking and Coarse Sea Salt for Finishing
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Ingredients Instructions

Ingredient List

Ingredients and measurements.

  • For the Topping: 2 ears of corn (about 1½ cups kernels) husk and silk removed
  • ¼ cup brown sugar
  • ½ cup all-purpose flour
  • ½ cup finely ground cornmeal
  • ½ cup rolled oats
  • 1 cup cold butter, cut into pieces
  • ¼ teaspoon Morton ® Fine Sea Salt
  • For the Filling: 2 cups fresh Blueberries
  • 3 peaches, pitted and sliced into ½” thick wedges
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 vanilla bean, split and scraped
  • 1 teaspoon ground cinnamon
  • ⅓ cup honey
  • ¼ teaspoon Morton ® Fine Sea Salt
  • For Salted Butterscotch Sauce: ¼ cup brown sugar
  • ¼ cup unsalted butter, cut into pieces
  • ½ cup heavy cream
  • ½ teaspoon Morton ® Coarse Sea Salt, to finish

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Fire up your grill with charcoal, making sure that coals are hot, steady, and ready but not burning with flames.

Step 2

Butter a 10” cast-iron with a lid (or dutch-oven with a lid). Set aside.

Step 3

To prepare topping, grill corn until charred. Remove from heat and once cool enough to handle, remove kernels from cob.

Step 4

Toss in a bowl with remaining topping ingredients, pressing butter with fingertips to crumble into pea size pieces. Set aside in the refrigerator while you prepare filling.

Step 5

In a bowl, gently mix together all filling ingredients until peaches and blueberries are evenly coated. Pour into prepared cast-iron and top with crisp topping.

Step 6

Place coals on one side of the grill and place the cast-iron crisp on the opposite side. Cover with lid and using metal tongs, carefully pile 5 coals on top. Cover with grill lid and bake for 30-40 minutes, turning pan every 10 minutes or so to ensure even cooking.

Step 7

Remove from heat and enjoy hot, serving a la mode with ice cream and Salted Butterscotch Sauce.

Step 8

For Salted Butterscotch Sauce: In a small saucepan combine brown sugar, cream, and butter. Heat until bubbly, cooking for 5-7 minutes and stirring frequently.

Step 9

Once thick and bubbly, remove from heat and season with Morton ® Coarse Sea Salt. When cool, sauce will keep in the refrigerator, sealed in an airtight container for about a month.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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