Skillet Dulce de Leche Peach Crisp

Dulce de leche, the silky caramelized-milk treasure of Mexican kitchens, meets ripe summer peaches in this skillet crisp. Fruit warms under a cinnamon-chili oat topping, then finishes with a golden drizzle of the sauce.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 62g carbs
• 17g fat

Every recipe here is free to read.

Ingredients

• 2 lbs fresh ripe peaches
• 3/4 cup dulce de leche
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground chili powder or ancho
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter
• 1 tbsp fresh lime juice
• 1 tsp vanilla extract
• for finishing flaky sea salt
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Place a 10-inch oven-safe skillet on the stovetop. Pit and slice the peaches into thick wedges.
2. 2In the skillet toss the peach slices with lime juice and a spoonful of the brown sugar over medium heat for 2 to 3 minutes just until they begin to release juices; remove from heat.
3. 3Warm the dulce de leche in a small saucepan or microwave until it is pourable and silky. Drizzle most of it evenly over the peaches in the skillet and gently fold so every slice is coated in caramel.
4. 4In a bowl combine the flour, oats, remaining brown sugar, cinnamon, chili powder, and kosher salt. Work the cold butter in with your fingers or a pastry cutter until the mixture forms irregular clumps and no dry flour remains; stir in the vanilla.
5. 5Scatter the crisp topping evenly over the dulce-de-leche peaches, leaving a few gaps for steam. The topping should look rustic and plentiful.
6. 6Bake until the topping is deeply golden and crisp, the peaches are bubbling thickly the edges, and the kitchen smells of caramel and warm spice, 25 to 30 minutes.
7. 7Remove the skillet and immediately drizzle the remaining dulce de leche over the hot crisp in thin ribbons. Sprinkle lightly with flaky sea salt while still warm.
8. 8Let the crisp rest 10 minutes so the caramel thickens slightly. Scoop into bowls and top with cold vanilla ice cream that melts into the spicy-sweet sauce.