Skillet Peach Cobbler


1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1/2 tsp kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces


1 1/2 cups pecans
2 TBSP unsalted butter, room temperature
2 1/4 pounds peaches (about 7 medium), cut into 1/2″ wedges
1/3 cup (packed) light brown sugar
1/4 cup granulated sugar
3 TBSP fresh lemon juice
1/2 tsp garam masala
1/2 tsp kosher salt

Topping Directions:

  1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.

Assembly Directions:

  1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
  2. Rub generously the bottom and sides of a 10″ cast-iron skillet with butter.
  3. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice and salt in a large bowl to combine.
  4. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
  5. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

Crisp can be made 1 day ahead. Store lightly covered at room temperature.