Skillet Charred Peach Hot-Honey Crisp

Serves 6 · 20 min prep · 40 min cook

Ingredients

• 6 medium ripe peaches
• 2 tbsp fresh lemon juice
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup light brown sugar
• 8 tbsp cold unsalted butter
• 1/2 cup chopped pecans
• 1/4 cup hot honey
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F and place a 10-inch cast-iron skillet on the stovetop over medium-high heat for 2 minutes until hot. Halve the peaches, remove pits, and cut into thick wedges.
2. 2Add the peach wedges to the dry hot skillet in a single layer. Let them sit undisturbed 3–4 minutes until the cut sides develop deep golden char marks and smell caramelized, then flip and char the second side another 2 minutes.
3. 3Transfer the charred peaches to a bowl. Squeeze in the lemon juice, sprinkle the granulated sugar, cornstarch, cinnamon, and the salt, then toss gently until the fruit looks glossy and lightly coated.
4. 4Wipe the skillet clean with a paper towel if needed, then return the coated peaches and any juices to the skillet, spreading them evenly.
5. 5In a medium bowl combine the oats, flour, brown sugar, remaining salt, and cold butter cut into small cubes. Use your fingertips or a pastry blender to work the butter in until the mixture forms pea-sized clumps and looks sandy yet cohesive.
6. 6Stir the chopped pecans into the oat mixture so they are evenly distributed. Scatter the topping generously and evenly over the peaches in the skillet, covering most of the fruit but leaving a few gaps for steam to escape.
7. 7Bake the skillet on the center rack for 28–32 minutes until the topping is deep golden brown and crisp, the fruit is bubbling vigorously the edges, and the kitchen smells like toasted nuts and caramelized stone fruit.
8. 8Remove the skillet carefully (handle will be extremely hot) and let the crisp rest 10 minutes so the juices thicken slightly. Warm the hot honey in a small microwave-safe cup for 10–15 seconds until pourable.
9. 9Drizzle the warm hot honey in thin ribbons over the entire crisp surface so it soaks into the crunchy topping and pools lightly with the peach juices.
10. 10Scoop generous portions into bowls while still warm, top each with a scoop of vanilla ice cream, and serve immediately so the ice cream melts into the hot-honey peach juices.