Iron Skillet Peach Crisp

See recipe video by Paige Hescock!

Crumble topping:

1 cup all purpose flour

2/3 cup (packed) light brown

1/2 teaspoon kosher salt

1/2 cup (1 stick) chilled butter cut into pieces

Fruit filling:

2 1/4 pounds (about 7 medium) peaches, unpeeled, cut into 1/2" wedges

1 Cup Maple syrup

3 tablespoon fresh lemon juice

1/2 teaspoon garam masala

1/2 teaspoon salt

Preheat oven to 350°.

Prepare crumble topping by whisking flour, brown sugar, and salt in a medium bowl. Cut in butter with pastry cutter until little clumps form.

Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

Serve warm with whipped cream, ice cream or both!