Skillet Peach, Cardamom, and Pistachio Crisp
Peach crisps tend to be chokingly dry or a soupy mess. Could we develop a recipe that would preserve a natural peach flavor without becoming soggy or overcooked?
Why This Recipe Works
With a skillet in hand, we wondered if we couldn’t solve many of the peach filling issues of our peach crisp recipe by using the direct heat of the stovetop. Our theory was that we could cook frozen peaches (which didn’t require peeling and didn’t release so much juice that they made our crisp soupy) along with some cornstarch in the skillet to release and reduce their juices to a thick, glossy sauce. We could then sprinkle the crumble topping over the filling and finish baking in the oven.
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