- 1 cup all-purpose flour
- 2/3 cup (packed) light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1 1/2 cups pecans
- 2 tablespoons unsalted butter, room temperature
- 2 1/4 pounds peaches (about 7 medium), cut into 1/2″ wedges
- 1/3 cup (packed) light brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon garam masala
- 1/2 teaspoon kosher salt
- Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
- Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
- Smear bottom and sides of a 10″ cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
- Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
- Crisp can be made 1 day ahead. Store lightly covered at room temperature.