Skillet Hot-Honey Charred Peach Crisp with Cornmeal Streusel

Cast-iron charring gives freestone peaches a smoky edge that Southern cooks have long prized in late-summer crisps. Hot honey and a cornmeal streusel finish this skillet dessert with sweet heat and golden crunch.

Serves 6 · 15 min prep · 30 min cook

Estimate for one serving

• 338 cal
• 4g protein
• 52g carbs
• 14g fat

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Ingredients

• 2 lbs ripe freestone peaches
• 1/4 cup hot honey
• 1 Tbsp fresh lemon juice
• 1 1/2 Tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 3/4 cup old-fashioned rolled oats
• 1/3 cup fine yellow cornmeal
• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar
• 6 Tbsp cold unsalted butter
• for serving vanilla ice cream

Instructions

1. 1Preheat the oven to 375°F. Halve the peaches, remove pits, and cut into 3/4-inch wedges. Heat a 10-inch cast-iron skillet over medium-high until very hot, about 2 minutes.
2. 2Add the peach wedges in a single layer and char without moving for 2 to 3 minutes until deep grill marks appear and juices start to caramelize. Flip and char the second side 1 to 2 minutes more.
3. 3Remove the skillet from heat. Drizzle the hot honey and lemon juice over the peaches, then sprinkle on the cornstarch, cinnamon, and salt. Gently toss until every wedge is coated and the juices look glossy.
4. 4In a medium bowl combine the oats, cornmeal, flour, and brown sugar. Cut the cold butter into small cubes and work it in with your fingertips until the mixture forms clumpy, sandy streusel with some pea-size pieces remaining.
5. 5Scatter the cornmeal streusel evenly over the peaches, leaving a few gaps so steam can escape and the fruit bubbles up the edges.
6. 6Bake the skillet on the center rack for 22 to 26 minutes until the topping is deeply golden and crisp and the peach juices are thick and bubbling vigorously at the edges.
7. 7Cool the crisp on a wire rack for 10 minutes so the filling sets slightly; it will still be spoonable and jammy.
8. 8Scoop warm portions into bowls and top each with a generous scoop of vanilla ice cream so it melts into the hot-honey peach juices. Serve immediately while the contrast of temperatures is sharp.