43 lines
1.4 KiB
Markdown
Executable File
43 lines
1.4 KiB
Markdown
Executable File
---
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link: https://www.epicurious.com/recipes/food/views/iron-skillet-peach-crisp-56389711
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rating: 3
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image: Recipes/images/iron-skillet-peach-crisp.jpg
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---
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# Cast Iron Peach Crisp
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#dessert
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---
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*Topping:*
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- 1 cup all-purpose flour
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- 2/3 cup (packed) light brown sugar
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- 1/2 teaspoon kosher salt
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- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
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*Assembly:*
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- 1 1/2 cups pecans
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- 2 tablespoons unsalted butter, room temperature
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- 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
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- 1/3 cup (packed) light brown sugar
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- 1/4 cup granulated sugar
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- 3 tablespoons fresh lemon juice
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- 1/2 teaspoon garam masala
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- 1/2 teaspoon kosher salt
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---
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*Topping*
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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.
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*Assembly*
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1. 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.
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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.
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3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
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*Do Ahead*
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1. Crisp can be made 1 day ahead. Store lightly covered at room temperature. |