Skillet Peach Crisp with Ginger and Pecans

Ingredients

• 6 to 8 ripe, fresh peaches (peeled and sliced)
• 1/3 cup brown sugar
• 1 tablespoon fresh grated ginger (or 1/2 teaspoon ground ginger)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 3/4 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon
• 1/2 cup (8 tablespoons) cold unsalted butter, cubed
• Pinch of salt

Method

1. Preheat the oven to 350°F (175°C) and lightly grease a cast-iron skillet with butter or cooking spray.
2. Make the filling: In a large bowl, gently toss the sliced peaches with brown sugar, grated ginger, lemon juice, cornstarch, and vanilla extract until well coated. Transfer the peach mixture into your prepared cast-iron skillet.
3. Make the topping: In a separate medium bowl, combine the oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Add the cold cubed butter. Use your fingers or a pastry cutter to work the butter into the dry mixture until it looks coarse and crumbly.
4. Assemble and bake: Scatter the crumb topping evenly over the peach filling in the skillet. Bake for 40 to 45 minutes, or until the fruit is bubbling hot and the pecan oat topping is golden brown.
5. Serve: Let the crisp cool for about 10 minutes. Serve warm with big scoops of vanilla ice cream.