Iron-Skillet Peach Crisp
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
48
Sourness
28
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Kosher Salt1.5 cups
Pecan1 cup
Granulated Sugar3 tbsps
Lemon Juice (fresh)1 tsp
Garam MasalaDirections:
1
Topping: Whisk flour, brown sugar, and salt in a medium bowl
2
Rub in butter with your fingers until clumps form and no dry spots remain
3
Whisk flour, brown sugar, and salt in a medium bowl
4
Rub in butter with your fingers until clumps form and no dry spots remain
5
Assembly: Preheat oven to 350°F
6
Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes
7
Let cool, then coarsely chop
8
Smear bottom and sides of a 10" cast-iron skillet with butter
9
Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine
10
Transfer to skillet and crumble topping, breaking up into large pieces, over filling
11
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes
12
Preheat oven to 350°F
13
Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes
14
Let cool, then coarsely chop
15
Smear bottom and sides of a 10" cast-iron skillet with butter
16
Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine
17
Transfer to skillet and crumble topping, breaking up into large pieces, over filling
18
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes
19
Do Ahead Crisp can be made 1 day ahead
20
Store lightly covered at room temperature
21
Crisp can be made 1 day ahead
22
Store lightly covered at room temperature