Iron-Skillet Peach Crisp

Method

1. 1

   Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.

2. 2

   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.

3. 3

   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.

4. 4

   Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

5. 5

   Crisp can be made 1 day ahead. Store lightly covered at room temperature.