Just look at that juicy goodness.
Sometimes I see delicious recipes in magazines that I want to make. Like this one. So before you go all cray on me, take a deep breath. I’m not trying to pass this off as my own recipe. From time to time I’d like to share with you recipes I make and love that OTHER people come up with! Other bloggers, magazines, or food TV shows. Some of my favorite recipes of all time have come from some of those mediums! It’s just fun to share what’s cooking in my kitchen, even if it’s not something I came up with on my own. Ok? We good? All good.
Peaches have been amazing lately. I can’t help but stock up on them right now, they are in season after all. I’ve been eating them straight up, on top of coconut chia breakfast pudding, or as dessert with plain whipped cream.
When I saw this recipe in my latest Bon Appétit I was intrigued. When I read through the ingredient list and saw “garam masala” I thought, “eeew!” despite the fact that I like it and cook with it. Ok cookED with it ONCE then let it collect dust in my pantry. I only associated it with savory cooking. I grabbed it from my pantry and smelled it: I only detected hints of clove, cinnamon, and nutmeg! Like pumpkin pie spice almost. In that moment I got excited and decided I was making this recipe. If you don’t have garam masala you could use pumpkin pie spice or a combo of cinnamon, nutmeg, and clove instead.
I only changed two small things in this Bon Appétit recipe. Pretty good for someone who’s a professional at veering off of recipes. For the topping, instead of 1 cup of all purpose flour, I used 1 cup of old-fashioned oats and ground them into flour in my food processor. I just wanted it to feel more whole foods-y. Then I followed the rest of the recipe and added lots of brown sugar. You could probably substitute with coconut sugar but I didn’t try.
Here it is all ready to be popped in the oven!
Second, I changed the amount of pecans. I actually only had 1 cup of pecans on hand, not the 1 1/2 cups called for in the recipe. I feel it was actually plennnnty of nuts! C’mon, no nut jokes. Actually I love jokes. So please, if you have a good nut joke please share it. Or ANY good joke for that matter. Pleeeeease leave it in the comments. I have an arsenal of jokes I tend to pull out from time to time. Maybe you’ve been victim before. Sorry I’m not sorry!! My friends (especially my husband) are sick of my jokes. I need new ones. Mine are either hilarious-middle-school-age jokes or *highly* inappropriate. I’m ok with it.
If you’d like to view the recipe on Bon Appétit’s website you can head there by clicking here. For convenience, I’m also adding it below.
- 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
- 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
- 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.
- 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.
- 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.
- Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.