Skillet Peach and Biscuit Crumble

1. Prep and Preheat

1. Preheat your oven to 190°C (375°F).
2. Set a 25–28 cm (10–11 inch) oven-safe skillet (cast iron works best) over medium heat on the stovetop.

2. Cook the Peach Filling

1. Add the sliced peaches, 50g (¼ cup) of the sugar, lemon juice, cornstarch, and ground cinnamon directly into the warm skillet.
2. Stir gently to coat the fruit thoroughly. Cook for about 4 to 5 minutes, stirring occasionally, until the juices start to release, thicken slightly, and begin bubbling around the edges.
3. Remove the skillet from the heat and smooth the fruit into an even layer.

3. Mix the Biscuit Crumble

1. In a medium mixing bowl, whisk together the flour, the remaining 50g (¼ cup) sugar, baking powder, and salt.
2. Drop in the cold, cubed butter. Use your fingertips or a pastry blender to quickly rub the butter into the flour mixture until it looks like coarse breadcrumbs with a few pea-sized buttery bits remaining.
3. Pour in the milk and vanilla extract. Stir briefly with a fork just until a soft, shaggy dough forms—be careful not to overmix.

4. Assemble and Bake

1. Using a spoon or your hands, pull off rustic, golf-ball-sized clumps of the biscuit dough and drop them evenly over the warm peach layer, leaving small gaps so the fruit can bubble through.
2. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes. The crumble is ready when the biscuit topping is puffed, firm, and golden-brown on top, and the fruit filling is bubbling thickly.
3. Let it cool for 10 minutes before serving warm, ideally with a scoop of vanilla ice cream or a splash of cold heavy cream.