Peach Pecan Crisp: Difference between revisions
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..." |
No edit summary |
||
| 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. | ||
Revision as of 00:57, 13 July 2020
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.