I happened to come across a big Farmer’s Market the other day, and bought up as many peaches as I could carry home. Of course, this then brought on the dilemma of what to do with allll the peaches.
After having this as a dessert, I was surprised to find a recipe for it that was categorized as brunch… but who says that brunch can’t be dessert and vice versa? I heavily cut down on the sugar for the peach mix, and upon reflection, were I to make this recipe again I would barely sprinkle sugar on the peaches. After all, if the peaches are good, they’re so naturally sweet that the sugar is sort of unnecessary.
Suffice to say, this made for a delicious late summer brunch!
Ingredients
Topping
- 1 cup all-purpose flour
- ⅔ cup (packed) light brown sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
Assembly
- 1½ cups pecans
- 2 tablespoons unsalted butter, room temperature
- 2¼ pounds peaches (about 7 medium), cut into ½-inch wedges
- 1/4 cup (packed) light brown sugar
- 1/8 cup granulated sugar
- 3 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
Directions
- Butter a skillet lightly. Preheat oven to 350 degrees.
- Cut up the peaches into about 1/2″ wedges. Toss with the pecans, brown sugar, granulated sugar, lemon juice, and salt to combine. Layer into the skillet.
- Assemble the topping by combining the flour, brown sugar, salt and butter in a small bowl. Rub the butter with the dry ingredients until a “crumble” forms.
- Sprinkle the topping in an even layer over the peaches in the skillet.
- Bake for about 40 minutes or until the top layer is golden and the peach juices are bubbling.
- Serve and enjoy!
Serves about 4
Adapted from Bon Appetit “Iron Skillet Peach Crisp”
