Peach Pecan Crisp

Peaches are the rare fruit that I enjoy eating baked. Peach flavored foods, like sorbet and yogurt, are especially a favorite of mine! So when I came across this recipe I was especially drawn to save it. I bought some peaches a few days ago and now that I’m on vacation I have the time to use them.  The picture does no justice, this is absolutely delicious!!

Ingredients:

FILLING

  • 5 cups thinly sliced peaches (about 5-6 medium peaches)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

TOPPING

  • 3/4 cup  light or dark brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup old-fashioned rolled oats (or quick oats)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup  unsalted pecans, such as Diamond of California (chopped or halved)
  • 1/2 cup  unsalted butter, softened to room temperature
  • optional but encouraged: vanilla ice cream for serving

Directions:

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
  2. Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
  3. Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps. Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. (A fork works for this too!) Evenly sprinkle topping over peaches.
  4. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. Serve warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days

found on: sallysbakingaddiction.com

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