Peach Crisp

peach crisp 3
Peach crisp
peach crisp 2

I’ve been so obsessed with my cast iron skillet lately! I’ve had it for a few months now, but whenever I see a recipe for a dessert that uses an iron skillet, I want to try it.

The other day I came across a recipe for a peach crisp on Bon Appetit. Peach desserts are one of my friends’ favorite, so I thought I would make this for him for his 4th of July bbq.

I loved this recipe! The garam masala was the perfect spice blend to compliment the toasted pecans, brown sugar and peaches. The crumble topping was simple and not too sweet. It was the perfect dessert for an outdoor bbq. I would even adapt this for a nice camping dessert!

Peach Crisp

for the topping

  • 1 cup all-purpose flour
  • ⅔ cup (packed) light brown sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces

for the filling

  • 1½ cups pecans
  • 1 ½ tablespoons unsalted butter (, room temperature)
  • 2¼ pounds peaches ((about 7 medium), cut into ½-inch wedges)
  • ½ cup (packed) light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon garam masala
  • ½ teaspoon kosher salt

make the topping

  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.

make the filling

  1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  2. 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.
  3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

Adapted from Bon Appetit

 

One Comment Add yours

  1. Lylah Tabisula says:

    If you’re
    having a tough time finding a good garam masala for this recipe, I used
    RawSpiceBar’s
    freshly ground garam masala spice blend and it was
    wonderful in this dish.

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