Peach-Ollalieberry Crisp

By DWatkins23

This crisp is made in a cast iron skillet. It was adapted from a Bon Appetit recipe in the July 2015 issue.

Ingredients

• Topping
• 1 c flour
• 2/3 c packed light brown sugar
• 1/2 t salt
• 1/2 c (1 stick) chilled unsalted butter
• bottom layer
• 1 1/2 c pecans (optional)
• 2 T butter (unsalted)
• 2 1/4 lb peaches cut into wedges (around 5) (mixed peach/nectarine or nectarine is good)
• 1 c Ollalieberries
• 1/2 c flour
• 1/2 c packed light brown sugar
• 1/4 c sugar
• 3 T fresh lemon juice
• 1/2 t salt
• 1/2 t garam masala (or cinnamon)

Preparation

Step 1

Topping. Whisk flour, brown sugar and salt in a bowl. mix in butter with your fingers until it forms clumps and the butter is really integrated.

Assembly. Preheat oven to 350 deg. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color (about 8-10 min). 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, spices and flour in a bowl to combine. spread into bottom of cast iron skillet making an even layer. crumble topping over bottom layer. break up large pieces.

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

Crisp may be made ahead (up to 1 day). Store lightly covered at room temperature.