Skillet Brown-Sugar Peach Upside-Down Blondies

Upside-down desserts crown fruit in caramel, and this cast-iron version nestles ripe peaches over a brown-sugar blondie. A quick flip reveals glossy peaches and a chewy, pecan-studded crumb perfect for sharing.

Serves 6 · 18 min prep · 32 min cook

Estimate for one serving

• 428 cal
• 5g protein
• 54g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3 medium ripe peaches
• 10 tbsp unsalted butter
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/3 cup chopped pecans

Instructions

1. 1Preheat the oven to 350°F and place a 10-inch cast-iron skillet on the stovetop over medium heat.
2. 2Melt half the butter in the skillet, then stir in half the brown sugar until it bubbles and looks glossy, about 1–2 minutes.
3. 3Remove the skillet from heat and arrange peeled peach halves or thick slices cut-side down in a single layer over the caramel.
4. 4In a mixing bowl, cream the remaining butter with the remaining brown sugar and the granulated sugar until light and fluffy.
5. 5Beat in the eggs one at a time, then the vanilla, scraping the bowl so everything is evenly combined.
6. 6Whisk together the flour, baking powder, salt, and cinnamon in a separate bowl, then fold the dry mixture into the wet batter just until no dry streaks remain.
7. 7Gently fold in the chopped pecans, then carefully spoon the thick batter over the peaches in the skillet and smooth the top.
8. 8Bake on the center rack until the blondie is golden brown, set in the center, and a toothpick comes out with moist crumbs, 28–34 minutes.
9. 9Cool the skillet on a wire rack for 12–15 minutes so the caramel sets slightly but is still warm.
10. 10Run a knife the edge, invert onto a large plate or board, and serve warm wedges with any extra caramel spooned over the top.