Iron-skillet peach crisp from Bon Appétit Magazine, July 2015 (page 44)

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Notes about this recipe

  • Deborah on July 16, 2020

    Made this to use up a few almost-too-ripe nectarines; I halved the recipe and made it in an 8" cast-iron skillet. I added blueberries since I had those too and swapped dark brown for light brown sugar, but skipped the garam masala, which might have been an interesting addition but I didn't want all those spices to overpower the nectarines. Served it warm with vanilla ice cream; the family scarfed it up immediately.

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