Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Cast Iron Caramel Peach Crumble
Fresh peaches simmered in a bubbling brown sugar caramel and buried under a buttery oat streusel, baked right in the skillet. Scoop it hot with cold vanilla ice cream and watch the peaches finally disappear.
Ingredients
For the caramel peaches
- 1 sticksalted butter
- 1 cupbrown sugar · packed
- 1/2 cupheavy cream · cold
- 1 tspvanilla extract · or vanilla bean paste
- 5peaches · pitted and sliced; or 2 15oz cans sliced peaches, drained
For the crumble topping
- 1 sticksalted butter · cold and cubed
- 1/4 tspsalt
- 1/2 cupflour
- 1/2 cuprolled oats
- 1/2 cupbrown sugar · packed
For serving
- —vanilla ice cream
Steps
- 1
Melt the butter in a cast iron skillet, then whisk in the brown sugar. Keep whisking until everything is melted and bubbly, 3-5 minutes, so the sugar doesn't burn.
- 2
Add the cold heavy cream and whisk constantly until fully incorporated and bubbly, about 2 minutes. Stir in the vanilla and turn off the heat — adding vanilla any earlier cooks off the flavor.
- 3
Toss the sliced peaches into the caramel, layering them or just dropping them in.
- 4
In a large mixing bowl, combine the cold cubed butter, salt, flour, oats, and brown sugar. Mash it together with a pastry cutter or fork until crumbly.
- 5
Sprinkle the topping evenly over the peaches.
- 6
Bake at 375°F for about 20 minutes, until the top is toasted and the caramel is bubbling.
- 7
Scoop the hot peaches into a dish and top with cold vanilla ice cream.
Creator's notes
Cold heavy cream and cold cubed butter matter — the cream keeps the caramel from seizing and the cold butter gives you a proper crumbly streusel.
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