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Jessica Secrest

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.

⏱ 35 min8 servingspeachescaramelcrumblecast ironsummer

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. 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. 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. 3

    Toss the sliced peaches into the caramel, layering them or just dropping them in.

  4. 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. 5

    Sprinkle the topping evenly over the peaches.

  6. 6

    Bake at 375°F for about 20 minutes, until the top is toasted and the caramel is bubbling.

  7. 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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