Name: Iron-Skillet Peach Crisp
Yield: 8 Servings
Ingredients: 1 cup all-purpose flour; 2/3 cup (packed) light brown sugar; 1/2 teaspoon kosher salt; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 1 1/2 cups pecans; 2 tablespoons unsalted butter, room temperature; 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges; 1/3 cup (packed) light brown sugar; 1/4 cup granulated sugar; 3 tablespoons fresh lemon juice; 1/2 teaspoon garam masala; 1/2 teaspoon kosher salt

One of our favorite peach dessert recipes is ironskillet peach crisp

Iron-Skillet Peach CrispPhoto by Christopher Testani

The best way to transport this is right in the pan, snug in a box.

Recipe information

Yield
8 Servings

Ingredients

Topping:

1 cup all-purpose flour

2/3 cup (packed) light brown sugar

1/2 teaspoon kosher salt

1/2 cup (1 stick) chilled unsalted butter, cut into pieces

Assembly:

1 1/2 cups pecans

2 tablespoons unsalted butter, room temperature

2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges

1/3 cup (packed) light brown sugar

1/4 cup granulated sugar

3 tablespoons fresh lemon juice

1/2 teaspoon garam masala

1/2 teaspoon kosher salt

Preparation

Topping:
Step 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.
Assembly:
Step 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.
Step 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.
Step 4
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
Do Ahead
Step 5
Crisp can be made 1 day ahead. Store lightly covered at room temperature.