| Servings | Prep Time |
| 8-12servings | 10minutes |
| Servings | Prep Time |
| 8-12servings | 10minutes |
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 tsp salt
- 1/2 tsp 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 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup unsalted pecans (chopped or halved)
- 1/2 cup unsalted butter (softened to room temperature)
- vanilla ice cream (optional for serving)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- Source: http://sallysbakingaddiction.com/2015/07/18/peach-pecan-crisp/
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