Ever show up at a summer BBQ with a perfectly baked pie just to see that someone else has already baked a pie even more perfectly? This dish is not as American as apple pie, it is more surprising. It's a Spicy Thai Chile and Sweet Nectarine crumble that's going to please a crowd and have them wondering, Who brought that ho-hum apple pie?
1/4cuproasted salted almonds or cashewsroughly chopped
Ice creamor Greek frozen yogurt, for serving
Instructions
Heat oven to 375°F and arrange a rack in the middle. Butter a 10-inch cast iron skillet (or two mini (about 3-inch) cast iron skillets) and set aside. In a large bowl combine the peaches, sugar, lemon juice, chiles, cornstarch, and salt. Mix thoroughly using a large spoon, and transfer into skillet.
In a medium bowl using a silicone spatula or wooden spoon, mix the butter and brown sugar until completely combined. Add the flour, oats, almonds, and salt and using your hands mix until just combined. Scatter over the fruit allowing pieces of nectarines to peek through.
Bake on center rack until bubbling, and oat mixture on top is golden brown, about 40 to 45 minutes (about 20 to 25 minutes if using mini (about 3-inch) cast iron skillets). Remove from oven and cool for 20 minutes before serving. Divide among plates or bowls and serve with frozen greek yogurt.