Iron-Skillet Peach Crisp
A warm and comforting dessert featuring fresh peaches and pecans topped with a buttery crumble, all baked in a cast-iron skillet. The addition of garam masala adds an unexpected but delightful aromatic twist to this classic summer dessert.
Ingredients
- •1 cup all-purpose flour
- •⅔ cup light brown sugar
- •½ teaspoon kosher salt
- •½ cup unsalted butter
- •1½ cups pecans
- •2 tablespoons unsalted butter
- •2¼ pounds peaches
- •⅓ cup light brown sugar
- •¼ cup granulated sugar
- •3 tablespoons lemon juice
- •½ teaspoon garam masala
- •½ teaspoon kosher salt
Cooking Instructions
- 1.
Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
5 min
- 2.
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
10 min
- 3.
Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
10 min
- 4.
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25-35 minutes.
30 min
- 5.
Crisp can be made 1 day ahead. Store lightly covered at room temperature.
