Brown-Butter Skillet Peach Crisp with Oat-Pecan Topping

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 6 medium ripe peaches
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup chopped pecans
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium heat. Add the butter and cook, swirling often, until it foams, turns deep golden, and smells nutty, about 4 to 5 minutes; immediately pour most of the brown butter into a mixing bowl, leaving a thin film in the skillet.
2. 2Slice the peaches into thick wedges, discarding pits, and toss them right in the warm skillet with lemon juice, a spoonful of the brown sugar, cornstarch, and salt until evenly coated and slightly glossy.
3. 3Spread the peach mixture into an even layer in the skillet so the fruit sits snugly without large gaps; the residual heat will start releasing juices.
4. 4To the bowl of remaining brown butter add the rest of the brown sugar, granulated sugar, flour, oats, pecans, cinnamon, salt, and vanilla. Stir with a fork until the mixture forms damp, clumpy crumbs that hold together when pinched.
5. 5Scatter the oat-pecan topping evenly over the peaches, leaving a few peach edges peeking through for steam vents and color contrast.
6. 6Transfer the skillet to the oven and bake until the topping is deeply golden and crisp and the peach juices bubble thickly the edges, 28 to 32 minutes.
7. 7Remove from the oven and let the crisp rest on a wire rack for at least 15 minutes so the juices thicken and the topping firms.
8. 8Scoop warm portions into bowls; the topping should shatter lightly while the peaches stay tender and syrupy underneath.