MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Iron-Skillet Peach Crisp
 Categories: Desserts, Fruits, Nuts, Citrus
      Yield: 8 Servings
 
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
  
  RECIPE FROM: Bon Appétit, July 2015
  
  MM Format by Dave Drum - 05 September 2015
  
  Uncle Dirty Dave's Archives
 
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