Peach Pecan Crisp - Revision history

Jennifer at 00:58, 13 July 2020

2020-07-13T00:58:45Z

← Older revision		Revision as of 00:58, 13 July 2020
Line 26:		Line 26:

	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.		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.

			''Original recipe found at www.sallysbakingaddiction.com''

			[[category:Desserts]]

Jennifer at 00:57, 13 July 2020

2020-07-13T00:57:58Z

← Older revision		Revision as of 00:57, 13 July 2020
Line 18:		Line 18:

	Preheat the oven to 350°F (177°C).		Preheat the oven to 350°F (177°C).

	Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.		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 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.		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.		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.

Jennifer: Created page with "Filling 5 cups thinly sliced + peeled peaches (about 5–6 medium peaches) 1/4 cup (30g) all-purpose flour (spoon & leveled) 3/4 cup (150g) granulated sugar 1/4 teaspoon s..."

2020-07-13T00:57:21Z

Created page with "Filling *5 cups thinly sliced + peeled peaches (about 5–6 medium peaches) *1/4 cup (30g) all-purpose flour (spoon & leveled) *3/4 cup (150g) granulated sugar *1/4 teaspoon s..."

New page

Filling
*5 cups thinly sliced + peeled peaches (about 5–6 medium peaches)
*1/4 cup (30g) all-purpose flour (spoon & leveled)
*3/4 cup (150g) granulated sugar
*1/4 teaspoon salt
*1/2 teaspoon pure vanilla extract

Topping
*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, chopped or halved
*1/2 cup (115g) unsalted butter, softened to room temperature
*optional but encouraged: vanilla ice cream for serving

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.

Peach Pecan Crisp - Revision history

Jennifer at 00:58, 13 July 2020

Jennifer at 00:57, 13 July 2020

Jennifer: Created page with "Filling *5 cups thinly sliced + peeled peaches (about 5–6 medium peaches) *1/4 cup (30g) all-purpose flour (spoon & leveled) *3/4 cup (150g) granulated sugar *1/4 teaspoon s..."

Jennifer: Created page with "Filling 5 cups thinly sliced + peeled peaches (about 5–6 medium peaches) 1/4 cup (30g) all-purpose flour (spoon & leveled) 3/4 cup (150g) granulated sugar 1/4 teaspoon s..."