Cast-Iron Peak Peach Oat Crisp

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 6 medium ripe peaches
• 1/3 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 8 tablespoons cold unsalted butter
• 1/4 teaspoon kosher salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and set a 10-inch cast-iron skillet on the counter so it is ready.
2. 2Pit the peaches and cut them into thick wedges, leaving the skins on for color and texture.
3. 3In a large bowl toss the peach wedges with the granulated sugar, lemon juice, cornstarch, cinnamon, and vanilla until the fruit looks glossy and the starch has disappeared.
4. 4Scrape the peach mixture into the skillet and spread it into an even layer so the juices will bubble evenly.
5. 5In the same bowl combine the oats, flour, brown sugar, and salt, then work in the cold butter with your fingertips until the mixture forms large, clumpy crumbs.
6. 6Scatter the oat streusel evenly over the peaches, covering most of the fruit but leaving a few gaps for steam to escape.
7. 7Bake on the center rack for 32 to 38 minutes until the topping is deep golden brown and the peach juices are thick and bubbling vigorously at the edges.
8. 8Remove the skillet carefully and let the crisp rest 10 minutes so the filling sets slightly.
9. 9Scoop warm portions into bowls and top each with a scoop of vanilla ice cream so it melts into the hot fruit.
10. 10Serve immediately while the contrast of cold cream and caramelized peaches is strongest.