MMMMM--------------------------TOPPING-------------------------------
1 c All-purpose flour
2/3 c (packed) light brown sugar
1/2 ts Kosher salt
1/2 c Chilled unsalted butter; in
- pieces
MMMMM--------------------------ASSEMBLY-------------------------------
1 1/2 c Pecans
2 tb Unsalted butter; room temp
2 1/4 lb Peaches; in 1/2" wedges
1/3 c (packed) light brown sugar
1/4 c Granulated sugar
3 tb Fresh lemon juice
1/2 ts Garam masala
1/2 ts Kosher salt
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/175°C.
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.
Recipe by: Ari Kolender; Leon's Oyster Shop, Charleston, SC
