Early sweet peaches are ready here in Colorado.  We're approaching several months of peaches and I was lucky to find some small early varieties from one of my favorite local sources.  In addition to eating them fresh everyday this is a great way to make a quick and easy dessert for the summer.  In fact most of it is made in two bowls then cooked in a cast iron skillet so it can't get much easier than that.


Gather together:

~Topping Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup (packed) light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 2 TBSP Fresh chopped Basil

~Main Ingredients

  • 1 1/2 cups pecans, chopped
  • 2 tablespoons 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 tablespoons fresh lemon juice
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kosher salt
  • 1/4 Cup White Wine

 

Preheat oven to 350.  Heat the skillet over medium high heat and dry roast the peacans until fragrant.  Remove from pan and let cool.  Sit the skillet to the side, off heat and add 2 TBSP butter.  Let sit to melt.

Mix the topping ingredients together in a small bowl.

Add the peaches, nuts and rest of the ingredients to another medium bowl and stir well.  Stir in half of the topping and mix well.  Add this mixture to the skillet and pat down loosely.  Top with the remaining topping and bake for about 45 minutes or until golden brown.

Let cool and serve.  Goes great with vanilla ice cream or a chocolate porter as an easy dessert.


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