This peach crumble with butter pecan topping is sweet Southern deliciousness in a cast iron skillet.
I’m going to be honest, y’all. My editorial calendar that shows what I’m going to be publishing today says, “peach pie.” I don’t know if you’ve noticed, but there is no peach pie. There is a peach crumble. That is because, try as I might, I am just not a baker. I tried to make a peach pie… I really did. I even went simple with it and used store-bought pie crust dough, but it just didn’t happen!
My peach pie was so beautiful when I took it out of the oven, but then when I tried to cut out a beautiful slice to take photos I realize something- This is not a pie.
There was just no way that “slice” was coming out in the form of a beautiful piece of pie. It was going to be a mess. But then, I stuck a fork in it and took a bite. Y’all, it was so good, I just couldn’t abandon the recipe. So instead I went with a… reimagination.
I mean, really. How could it not be good with classic heart of the south ingredients like peaches and pecans? Read about more southern ingredients through the above link.
I stuck to the same recipe I used for my pie: The fresh peaches are the highlight of this peach crumble and the butter pecan topping is just divine. So I made those components again, but this time forgetting the crust and making the whole thing in my beloved 8 ” cast iron skillet. (If you don’t have one you can click here for a page of selections on Amazon).
It’s as pretty as can be in the skillet, but don’t expect nice neat slices to come out of this bad boy. You’re going to get a scoop of warm, gooey deliciousness. Top it off with some homemade whipped cream or vanilla ice cream, and you won’t care what it looks like- You’ll be too busy saying “Mmmmm…”
Sometimes food (and life) works out that way. The plan you had to begin with doesn’t happen at all and you can be tempted to call your Mom and say, “OMG I screwed up so bad.” (Okay, I definitely did that)
But with a little thinking outside the box, you can take the pieces of that mess and turn it into something that doesn’t look like what you envisioned, but is even better than you imagined.
After you’ve made crumble if you still have peaches leftover how about Caramelized Peaches? They’re also made in a skillet and make the perfect topping for french toast or pound cake.
Peach Crumble with Butter Pecan Topping
- Preheat oven to 350.
- Combine sugar, cornstarch, and salt in a large bowl. Add peaches and gently toss to combine. Transfer to cast iron skillet.
- Combine butter, brown sugar, flour, and pecans in a small bowl. Spoon on top of peach mixture.
- Bake 25-35 minutes, or until topping is crunchy and golden brown.