Iron-Skillet Peach Crisp (from Bon Appétit)
 
Prep time
Cook time
Total time
 
When I read garam masala on the ingredient list I thought, "eeew!" despite the fact that I like it, cook with it, and had it in my pantry. I only associated it with savory cooking. But when I grabbed it from my pantry and smelled it, I only detected hints of clove, cinnamon, and nutmeg! Like pumpkin pie spice almost. It was fantastic. Give it a go!
Author:
Serves: 8 servings
Ingredients
Topping
  • 1 cup all-purpose flour (I instead used 1 cup of old-fashioned oats, ground into flour)
  • ⅔ cup (packed) light brown sugar
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces
Assembly
  • 1½ cups pecans (I only used 1 cup)
  • 2 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
Instructions
Topping
  1. Whisk flour (or in my case oat flour), brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
Assembly
  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.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/iron-skillet-peach-crisp-from-bon-appetit/