MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Iron-Skillet Peach Crisp
Categories: Desserts, Fruits, Nuts, Citrus
     Yield: 8 Servings

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     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

 RECIPE FROM: Bon Appétit, July 2015

 MM Format by Dave Drum - 05 September 2015

 Uncle Dirty Dave's Archives

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