The topping is crisp and butter-bright with a warm ginger snap that contrasts the soft, syrupy peaches beneath. A ribbon of maple rounds the fruit with caramel depth while toasted pecans add a crunchy, nutty bite. The filling is jammy but not cloying, with a bright hit of lemon to balance the sweetness. Serve warm from the skillet with a scoop of vanilla ice cream or a dollop of crème fraîche.
Ingredients
- Ripe peaches, peeled and sliced (about 5 medium — roughly 6 cups)
- Granulated sugar (1/3 cup)
- Maple syrup (2 tablespoons)
- Lemon juice (1 tablespoon)
- Cornstarch (2 tablespoons)
- Unsalted butter, melted (2 tablespoons)
- All-purpose flour (1 cup)
- Old-fashioned oats (1/2 cup)
- Brown sugar, packed (1/3 cup)
- Ground ginger (1 teaspoon)
- Toasted pecans, chopped (3/4 cup)
- Cold unsalted butter, cut into small cubes (6 tablespoons)
- Fine salt (1/4 teaspoon)
- Vanilla ice cream or crème fraîche, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 10-inch cast-iron skillet or a similar ovenproof baking dish.
- In a large bowl, toss the sliced peaches with granulated sugar, maple syrup, lemon juice, cornstarch, and the 2 tablespoons melted butter until evenly coated. Let sit 10 minutes so the fruit releases a little juice.
- Transfer the peach mixture to the prepared skillet, spreading it into an even layer and scraping any syrup from the bowl over the fruit.
- For the crumble, whisk together flour, oats, brown sugar, ground ginger, chopped pecans, and salt in a medium bowl.
- Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the dry mix until you have coarse crumbs and some pea-sized pieces—don’t overwork it; texture matters.
- Scatter the crumble evenly over the peaches, pressing lightly so it adheres in places but still looks rustic.
- Bake 35–45 minutes, rotating once if your oven runs hot, until the topping is deep golden and the filling is bubbling around the edges.
- Remove from the oven and let rest 10–15 minutes to thicken slightly. Serve warm with vanilla ice cream or crème fraîche and an extra drizzle of maple if you like.
Tips or Variations
- Use frozen peaches (thawed and drained) in winter—reduce cornstarch by 1/2 tablespoon if fruit is very soft.
- Swap pecans for toasted almonds or add a tablespoon of bourbon to the peach mixture for a deeper flavor note.
