Peach Crisp

If you wait to take a photo op when the dessert is on the table, you have waited too long.  Here is the other thing about a peach crisp, you basically can’t screw up.

This recipe calls for a 10″ cast iron skillet.  I did not have one but I had a bigger one and a smaller one.  I made the peach mixture in a bigger one, realized it was a mistake, poured it into the smaller one, realized that was not going to work and then poured it into this baking dish and it ended up just fine.  I also learned a few things about the recipe on the way so this is how I would make it next time.

  • 1 cup all-purpose flour
  • ⅔ cup (packed) light brown sugar
  • ½ teaspoon kosher salt
  • 1 stick unsalted butter

Whip all the dry ingredients together.  Then add one stick of unsalted butter cut into pieces.  Mix with your fingers into the butter is completely incorporated until clumps begin to form.

  • 1 cup pecans – chopped up

Set the oven to 350.  Roast the pecans for about 8 minutes in the oven until lightly browned.  Set aside

  • 2 tablespoons unsalted butter, room temperature
  • 4 pounds peaches (about 10 medium), cut into ½-inch wedges.  You can always do more.
  • ½ cup (packed) light brown sugar
  • ¼ cup granulated sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt

Melt the butter in the right sized skillet or not.  Add all of the above to the pan.  If it is the right size pan then after everything is completely mixed together then put the crumble over the top and bake at 350 for about 30 minutes.  If not the right size, then put in a baking dish and bake.  Should be browned on top.  Serve along with vanilla ice cream.