3 tablespoons tapioca flour/starch or 3 tablespoons tapioca flour/starch
1 cup granulated sugar
1/4 cup water
6 tablespoons butter salted
2/3 cup heavy cream
1/2 teaspoon flaky salt
12 tablespoons butter
1/4 teaspoon kosher salt
6 tablespoons brown sugar packed, dark
6 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1 1/4 cups rolled oats old-fashioned
1 cup pecans
1 1/3 cups all-purpose flour
Vanilla ice cream to serve
Equipment
4-quart ovenproof deep skillet
Large bowl
Large, deep skillet
4-quart or 9×13-inch baking dish pan
Directions
Heat your oven to 400°F (205°C).
Halve and pit the peaches, then cut the halves into 1/2-to-3/4-inch-thick wedges. Toss them in a large bowl with the lemon juice, and set aside while you make the salted caramel.
In a 4-quart ovenproof deep skillet, stir together the sugar and water. Turn the heat to medium-high and cook, without stirring, until the surface is evenly bubbling all over and you begin to see golden and medium-brown spots in the bubbling sugar, about 5 minutes.
Carefully whisk in the butter and continue to cook until the sauce takes on an even medium-brown or copper color, about 2 to 4 minutes. Add the cream a splash at a time, whisking constantly, until it’s evenly mixed, and cook for another 3 to 4 minutes. Add flaky salt and stir to combine.
Remove from the heat just long enough to carefully ladle 2/3 cup of the sauce carefully into a spouted dish or bowl for later, and set that portion aside.
Return the pan to the stove over medium heat, and add the peaches to the remaining caramel in the pan. Cook peaches and caramel together, stirring frequently, until the peaches have softened slightly, about 5 minutes. Stir in the cornstarch or tapioca flour until it disappears.
Mix all of the topping ingredients in a large bowl until the butter is evenly dispersed and the mixture is rubbly. Sprinkle the topping over the peaches, then transfer pan to the oven and bake until the peaches are tender, their juices visibly bubbling around the crisp topping, and the topping is a light, nutty brown, about 20 minutes. Let it cool for 10 minutes before serving.
Scoop the crisp into bowls and top with ice cream and a drizzle of the reserved caramel sauce. If your caramel sauce has cooled and firmed up, you can warm it up quickly in the microwave or in a small saucepan on the stove.