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.)
- Preheat the oven to 350 degrees F. Lightly grease an 8 or 9-in. backing dish.
- Filling: Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss until ingredients are combined. Spoon into the baking dish.
- 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.
- 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