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.
Do you live for peaches, pecans, and cast iron skillets? You're definitely our people.
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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.
Now, on to the recipe! Don't forget to take pictures of your peach crumble when you make it! Tag us on Instagram and Facebook so we can gush over yours like we did over ours.
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.
For a few totally unique recipes you'll want to check out Peach Trifle, Peach Mango Pie and Chilled Peach Soup. These are not your run-of-the-mill peach dishes!
If you're looking for a fall alternative, try our Apple Cobbler with Bisquick.
Besides the iron skillet, you may need a pecan sheller. We own this very one and love it.
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For a fun look at this recipe check out the Google Web Story.
📖 Recipe
Peach Crumble with Butter Pecan Topping
Ingredients
- 1 cup sugar
- 4 tablespoon cornstarch
- ¼ teaspoon salt
- 8 fresh peaches peeled and sliced
- 5 tablespoon salted butter melted
- ⅔ cup brown sugar
- ½ cup all-purpose flour
- 1 ½ cup pecan pieces
Instructions
- 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.
Peaches, pecans, and cast iron skillets. Oh my!
Romina says
Looks so good! I absolutely love peaches!
Pam says
Us, too! Thanks, Romina.
Heidy L. McCallum says
My kids and I made this the other day and it was perfect. We loved it. Saving the recipe so we can make it again.
Pam says
So glad you enjoyed it! Thanks.
Beth says
I, for one, am glad the pie didn't work out because you created this delicious dish! Crumble is my favorite everything!
Pam says
Sometimes accidents are the best, right?
Sara Welch says
What a sweet and savory dessert with a crunch! Looks amazing; can't wait to make this for dessert tonight!
Pam says
Hope you enjoy, Sara!
Linda says
Hi there, this looks delicious! My question is, if fresh peaches are not available, can canned or frozen be substituted? Thanks!
Pam says
Linda, I think they should be okay. You may want to raise the temperature about 25 degrees and cook a little less time, because canned peaches are already cooked. I think frozen peaches are still raw, so they might be your best bet.
Mary says
Too much sugar, I would cut amounts of sugar in half. Also I added some cinnamon to the peaches.
Pam says
Thanks for your comment, Mary.
Courtney says
...it's a dessert, Mary. Nobody's telling you to eat it for breakfast.
Pam says
Lol!
Connie F Foster says
I come from a quaint little fishing village on the Coast of Florida. My Mother and I also teamed up to serve her famous recipes here in her restaurant. She made the best Crab Augratin, served as the main dish with a Blue Cheese Wine Sauce. Miss those days, gone but recipes not forgotten.