Iron Skillet Peach Crisp Food

IRON-SKILLET PEACH CRISP

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.

HEALTHIER SKILLET PEACH CRISP RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a bowl, add the oats, brown sugar, salt, whole wheat flour, applesauce, and cinnamon and mix to combine.
• Pit and slice peaches.
• In a separate bowl, add the peaches, brown sugar, cinnamon, cornstarch, and vanilla extract and mix to combine.
• Spread the peaches in an even layer in a skillet, and top with the oat mixture.
• Bake for 40-45 minutes, until the peaches are bubbling and the oats are golden brown.
• Slice and serve with a scoop of ice cream (optional).
• Enjoy!