Name: Skillet Peach Crisp with Ginger and Pecans
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: For the crisp topping: -; 1/2 cup (66 grams) oat flour (See recipe note) -; 1/2 cup (78 grams) all-purpose flour -; 1/3 cup old-fashioned rolled oats -; 1/4 cup light brown sugar -; 1/2 teaspoon fine sea salt or table salt -; 3/4 cups pecans, roughly chopped -; 1/2 cup unsalted butter cut into small pieces, well chilled -; For the peaches: -; 2 pounds peaches, sliced 1/2-inch thick (about 6 medium, or 6 cups sliced) -; 1/2 teaspoon ground ginger -; 1/3 cup crystallized candied ginger, diced small -; 1/4 cup granulated sugar -; 2 tablespoons lemon juice (about 1/2 lemon) -; 2 tablespoons unsalted butter, for the pan -

Skillet Peach Crisp with Ginger and Pecans

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Peach Crisp with Ginger and Pecans

1. For the crisp topping: -

2. 1/2 cup (66 grams) oat flour (See recipe note) -

3. 1/2 cup (78 grams) all-purpose flour -

4. 1/3 cup old-fashioned rolled oats -

5. 1/4 cup light brown sugar -

6. 1/2 teaspoon fine sea salt or table salt -

7. 3/4 cups pecans, roughly chopped -

8. 1/2 cup unsalted butter cut into small pieces, well chilled -

9. For the peaches: -

10. 2 pounds peaches, sliced 1/2-inch thick (about 6 medium, or 6 cups sliced) -

11. 1/2 teaspoon ground ginger -

12. 1/3 cup crystallized candied ginger, diced small -

13. 1/4 cup granulated sugar -

14. 2 tablespoons lemon juice (about 1/2 lemon) -

15. 2 tablespoons unsalted butter, for the pan -

How to cook deliciously - Skillet Peach Crisp with Ginger and Pecans

1. Stage

Preheat the oven: Preheat the oven to 350°F.

2. Stage

Make the crisp topping: In a small bowl, combine the two flours with a fork—sometimes oat flour clumps together more than all-purpose. Add the rolled oats, brown sugar, and sea salt. Add the pecans and stir to combine. Finally, rub the butter until topping is buttery and crumbly. It should clump together easily between your fingers.

3. Stage

Prepare the peaches: In a medium bowl, combine the sliced peaches, ground ginger, crystalized ginger, and sugar, along with the lemon juice. Stir together gently with a spatula.

4. Stage

Prepare the pan: Put the remaining 2 tablespoons of butter into the cast iron pan and place into the oven for about 5 minutes, just until the butter melts.

5. Stage

Assemble the crisp: Remove the pan from the oven and add the peach-ginger combination, spreading it out evenly. Add little dabs of the crisp topping as evenly as you can across the top of the peaches.

6. Stage

Bake the crisp: Bake in the oven for 30 to 35 minutes, or until the filling is bubbling and the top is golden brown.

7. Stage

Cool and serve: This is going to be hard, but you need to wait at least an hour before you scoop into this. Otherwise the juices will run everywhere, and you may burn your mouth. Once it’s made, this keeps best covered, in the refrigerator, for 3 to 4 days. Simply reheat it in a low oven for about 10 minutes.