i heart summer fruit

Spending the weekend catching up on a stack of magazines resulted in a mid-week afternoon in the kitchen trying a recipe from the latest issue of Bon Appetit magazine. A perfect dessert for the end of summer, when the peaches are ripe and juicy.

I altered the recipe a little - halved the sugar component and left out the pecans so the peaches would be the star of the dish.

Peach Crisp


For the topping

1 cup all-purpose flour

⅔ cup (packed) light brown sugar

½ teaspoon kosher salt

½ cup (1 stick) chilled unsalted butter, cut into pieces

For the Peach base

2 tablespoons unsalted butter, room temperature

7 medium peaches, cut into ½-inch wedges

½ cup (packed) light brown sugar

1 tablespoon granulated sugar

1 tablespoons fresh lemon juice and rind

½ teaspoon garam masala

½ teaspoon kosher salt


- Preheat Oven To 350F

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

- Smear bottom and sides of a 10" cast-iron skillet with butter.

- Toss peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.

- Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.