IRON-SKILLET PEACH CRISP
Toss peaches with almonds and fragrant garam masala, then top with a brown sugar crumble for an excellent entry into summer peach season.
Provided by Ari Kolender
Categories Dessert Kid-Friendly Peach Pecan Bon Appétit South Carolina Vegetarian Pescatarian Peanut Free Soy Free Kosher Summer Small Plates
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Topping:
- 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:
- 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.
- 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.
- Do Ahead
- Crisp can be made 1 day ahead. Store lightly covered at room temperature.
PEACH AND BROWN BUTTER SKILLET PIE
The brown butter is really what makes this skillet pie so inviting. After scooping out a warm piece of pie, be sure to spoon the brown butter sauce over the ice cream.
Provided by Trisha Yearwood
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the pie dough: Pour 1/4 cup water into a small container with 2 ice cubes.
- Put the flour in a large mixing bowl. Add the granulated sugar and whisk to combine. Add the butter and shortening to the bowl and use a pastry cutter to work the fats into the flour mixture until pea-size lumps form. Sprinkle the ice water onto the mixture 1 tablespoon at a time, using your hands to pull the dough together, until the dough becomes just sticky enough to form a ball; you may not need all the ice water. Press the dough into a disc and wrap in plastic wrap. Refrigerate the dough to chill for a minimum of 1 hour. This step can be done several days in advance.
- When ready to bake the pie, pull the dough out of the refrigerator and rest at room temperature for 15 minutes. Sprinkle the counter and rolling pin with additional flour. Preheat the oven to 350 degrees F.
- For the filling: Set a 10-inch cast-iron skillet over medium-high heat. Add the butter and heat until melted. Cook until the bubbles subside and the butter is light brown and smells like toasted nuts, 5 to 7 minutes. Reduce the heat to medium and sprinkle the brown sugar over the butter. Add the cinnamon and salt and stir to combine. Cook until the sugar is dissolved, about 2 minutes more. Pour in the spiced rum and honey and stir until incorporated. Add the peaches to the sauce and sprinkle with the cornstarch. Carefully stir the peaches to coat in the brown butter sauce. Let cool for 5 minutes.
- While the filling is cooling, roll the dough into a 12-inch circle that is about 1/8 inch thick. Gently lay the pie dough circle over the peaches, working carefully as the skillet will still be warm. If the dough is hanging over the edge, trim it with kitchen shears. Moving around the rim of the dough circle, tuck the edge of the dough into the skillet. Using a paring knife, vent the top of the pie by cutting a few small slits in the dough.
- For the topping: Gently brush the dough with the beaten egg and sprinkle evenly with the demerara sugar. Bake until the crust is golden brown and the filling is hot and bubbly, 40 to 45 minutes. Let cool for 5 minutes. Serve warm with vanilla ice cream.
SOUTHERN PEACH UPSIDE-DOWN CAKE
A dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. -Trista Jefferson, Batavia, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. If desired, combine peaches and bourbon; let stand 10 minutes., Meanwhile, place 1/4 cup butter in a 10-in. cast-iron or other ovenproof skillet; heat in oven until butter is melted, 5-7 minutes. Sprinkle brown sugar evenly over butter. Arrange peach slices over brown sugar., For batter, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined. Spread batter evenly over peaches., Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool 5 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 306 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 235mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CAST-IRON PEACH CROSTATA
While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight., Combine peaches and lemon juice. Add remaining brown sugar, cornstarch, spices and remaining salt; toss gently. Let stand 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes. , In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm with pie. If desired, top with fresh raspberries.
Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 381mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
CAST IRON SKILLET PEACH CUSTARD
Super easy way to make an old-time favorite. It can be altered easily to fit different cooking pans and ingredients.
Provided by MandaSuthrnChf
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet with margarine.
- Combine sugar and eggs in a large bowl; beat with an electric mixer until creamy. Mix in pureed peaches and baking mix until combined. Add vanilla extract and stir until well blended. Pour into the prepared skillet.
- Bake in the preheated oven until top is golden brown, 45 to 55 minutes.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 70.8 g, Cholesterol 40.9 mg, Fat 7 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 410.3 mg, Sugar 52.9 g
IRON SKILLET PEACH UPSIDE DOWN CAKE
I love cooking in my iron skillet, so when I ran across this recipe while thumbing through an old cookbook, I just could not resist giving it a try.
Provided by Jellyqueen
Categories Dessert
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray skillet with non-stick cooking spray.
- Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
- Add brown sugar, mix well and turn off heat.
- Press brown sugar mixture evenly onto bottom of skillet.
- Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
- Mix 1/2 cup softened butter and white sugar in bowl and blend well.
- Add eggs, and blend.
- Next add the flour, baking powder, salt and milk and blend until creamy.
- Add vanilla flavoring and blend.
- Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
- Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
- Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
- Serve warm with whipped cream on top.
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