Courtesy of The Cast Iron Baking Book by Dominique DeVito (Cider Mill Press, 2016)
Fresh peaches are one of the joys of late summer, to be enjoyed well into September.
- 6 peaches, pitted and sliced (skin on or off)
- ¾ cup sugar
- ¾ cup plus 2 tablespoons flour
- ¼ cup dark-brown sugar
- 8 tablespoons chilled butter, cut into pieces
- ½ cup oats (quick-cooking, but not instant)
- 2 cups whipped cream
- ½ cup pan-toasted nuts (optional)
Preheat oven to 350˚F. In bowl, combine peach slices with ¼ cup sugar and 2 tablespoons flour. Let peaches sit while preparing topping. If juice remains in bowl after sitting, add 1 tablespoon flour.
In another bowl, mix ¾ cup flour and remaining sugars. Add butter and combine, using fork. When crumbly, add oats. Combine well.
Place peaches in skillet and spread topping on top. Bake 1 hour, or until topping is golden and peaches bubble. If not crispy enough, increase temperature to 375˚F. Bake, checking every 5 minutes, until desired crispness reached. Serve warm with whipped cream and nuts, if using. Serves 12.