Pecan-Peach Crisp

 

This past weekend I made a new recipe that I found on Pinterest using the peaches we had frozen from our crop from the peach trees in the back  yard. I have to say it turned out very good.

For the filling:

  • 5 cups thin sliced peaches ( We had already cut our peaches into larger slices and I went ahead and used them. I did not slice them into thin slices. It turned out fine.)
  • 1/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 t. salt
  • 1/2 t. vanilla extract

For the topping:

  • 2/4 c light brown sugar
  • 2/3 c. all-purpose flour
  • 2/3 c. old-fashioned oats or quick oats (I used quick oats.)
  • 1 t. cinnamon
  • 1/4 t. salt
  • 3/4 c. unsalted pecans (I just bought a bag of pecans from Aldi’s.)
  • 1/2 c. unsalted butter, softened
  • optional: vanilla ice cream for serving ( I had planned to make some homemade vanilla ice cream, but ran out of time.)

Directions:

  1. Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
  2. Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
  3. Topping: Whisk together brown sugar, flour, oats, cinnamon, salt, and pecans. Make sure there are no brown sugar lumps. Then add butter and stir.(She suggested using a rubber spatula or wooden spoon for this step.) When the mixture is crumbly, spread over filling.
  4. Bake for 40-45 min.  until the topping is golden brown and the peach juice is bubbling on the edges.

Sally’s tip: This dish freezes well for up to 3 months. Thaw overnight in frig and then warm in a 350 F for 20 min. or until heated through.

This is a dish I plan on preparing again. Next time I will make sure I have plenty of time to make some homemade vanilla ice cream.

This recipe came from Sally’s Baking Addiction

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