Iron-Skillet Peach Crisp

No problems with skillet/discoloring. Not too sweet. I liked the garam masala, but my husband thought it left a strange aftertaste--he didn't like it. I'll substitute cinnamon/nutmeg allspice in some combination. Topping was lightly browned after 35 minutes, stayed crispy. Peaches were very soupy, so next time I will add some flour or tapioca and maybe less lemon juice. Loved the crunch of the topping and the pecans.

• Barb

• CT

• 8/20/2022

Two problems: it is way too sweet. Half the sugar would suffice. And it took almost an hour for the topping to get semi-brown; by then the peaches were pretty dry. I should have made a cobbler!

• Esty

• Madison, WI

• 9/17/2021

I made 3/4 of this recipe, with 4 large peaches instead of 7 medium, and reduced the flour/sugar/butter topping. It tasted delicious with ice cream, but had a weird colour (surprisingly taking on a bit of grey from the well-used and clean caste iron pan) and the topping was soft, not crisp. I would use a different pan and change the topping if I did it again, but we loved the flavour of the peaches and nuts with the garam masala.

• Cheryl YYC

• Calgary, Canada

• 8/13/2020

Yummy-didn't have a problem with discoloration in my cast iron pan. Tad too sweet for me but everyone else thought it was perfect. My peaches got a little juicy with the baking but still just fine.

• Anonymous

• Belmont, NC

• 7/13/2020

我们喜欢这道菜。味道就像桃子chai. I've just made it a second time within a month. I didn't have garam masala but I replaced it with a homemade garam masala: powdered ginger, cinnamon, coriander, cardamom, cloves, and nutmeg. I put the pecans and some of my homemade garam masala in the topping because I wanted the pecans to stay crisp. All those sweet, warm spices are complimentary to the peaches and this is a nice twist to a classic. Some vanilla or caramel ice cream is perfect.

• shaunalissa

• Atlanta, GA

• 1/21/2019

Great recipe. Had no trouble with the cast iron pan nor did I find the spices overpowering (the gamma masala added such a nice flavor to it). Have made it several times for company and they all loved it.

• bonnieww

• Roswell, GA

• 10/30/2017

Don't use a cast iron unless you know that your cast iron will not leach nasty black goo into your peach crisp. We ruined some really tasty peaches by cooking them in our cast iron. Brought it to a dinner party and by the time we served it, the peaches and juice were dark gray and the pecans were completely black. We did not burn it. It just turned black. I'll try this again in a casserole dish and see how it goes.

• aspiringfoodie

• Boulder, CO

• 9/3/2017

I gave this 3 forks because my cast iron skillet turned the peaches blackish and gave the crisp a slightly metallic taste, probably in a reaction with the lemon juice! It must be my skillet because no one else had the problem. The crisp was delicious but the appearance was unappetizing and I was concerned that it might not be edible. Any advice on what to do?

• just_beginning

• Charlotte, NC

• 8/30/2017

Made as directed. The salt and garam masala overpowered the peach flavors, and were distracting rather than complementary. I wanted more topping; my husband thought the amount was good. Will try again with less garam masala and salt. I might also add some oats to the topping. Enjoyed the pecans in the peaches rather than on top!

• leasyb

• Shoals, IN

• 7/20/2017

Great recipe. Left off the nuts. Chilled the crumble topping before baking. Eaten with rave reviews.

• lisakowalski6

• Burlingame, CA

• 7/14/2017

to PigPurple from Richmond. Splenda has no place in my kitchen!! It has detrimental health effects. Our bodies are better off with natural ingredients!

• jimfraz

• Virginia

• 6/18/2017

Rub In butter: submerg your fingers, all of them, in the bowl and "rub" the butter, mixing it into the dry ingredients until a coarse meal result is achieved. My preferred process is to grate "frozen" butter using a plane grater. Once grated, rub in as instructed until you have a coarse meal-like consistency. This process is especially desirable when making scones.

• jimfraz

• Harrisonburg, VA

• 6/18/2017

Unless you have very conservative tastes, don't omit the garam masala. What a great addition!

• rosevines

• New Orleans, LA

• 6/14/2017

I'm glad a read the reviews before making this. I was going to omit the garam masala anyway since I didn't have any or want to go to the store just for that. I'm glad it was pretty much unanimous to skip it. I haven't made it yet, but am giving it a 4 just because I can tell from reading the ingredients that it will be delicious!

• valdm

• Torrance, CA

• 7/3/2016

Excellent. Added a couple of nectarines and two handfuls of blackberries, more peaches in order to serve 10 . Didn't increase sugar or spice. Served with vanilla ice cream. Enjoyed by everyone!

• npcaleshu

• San Francisco, CA

• 9/3/2015