Peach Pecan Crisp

• Vegetarian

• Produce

  • 5 cups Peaches

• Breakfast Foods

  • 2/3 cup Rolled oats, old-fashioned

• Baking & Spices

  • 3/4 cup Brown sugar, light or dark
  • 1 tsp Cinnamon, ground
  • 1 cup Flour
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Pecans, unsalted

• Dairy

  • 1/2 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 5 cups thinly sliced peaches (about 5-6 medium peaches)1
• 1/4 cup (30g) all-purpose flour (measured correctly)
• 3/4 cup (150g) granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup (150g) light or dark brown sugar
• 2/3 cup (85g) all-purpose flour
• 2/3 cup (65g) old-fashioned rolled oats (or quick oats)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
• 1/2 cup (115g) unsalted butter, softened to room temperature
• optional but encouraged: vanilla ice cream for serving

Directions

• Preheat the oven to 350°F (177°C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside. 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. 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. 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. Make ahead tip: Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) for 20 minutes or until heated through. I do not suggest preparing the crisp and storing it, unbaked, in the refrigerator. The topping will get soggy. You can, however, prepare the crisp through step 3 and freeze for up to 3 months. Allow to thaw overnight in the refrigerator, then continue with step 4.