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Pecan Peach Crisp

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Ingredients Method Notes

Ingredients
  

Filling
  • 5 cups around 750–800g sliced peaches (peeled or unpeeled)
  • 1/4 cup 31g all-purpose flour (spooned & leveled)
  • 1/2 cup 100g granulated sugar
  • 1/8 teaspoon salt
  • 1 Tablespoon 15ml lemon juice
  • 1/2 teaspoon pure vanilla extract
Topping
  • 1/2 cup 100g packed light or dark brown sugar
  • 2/3 cup 84g all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup 113g unsalted butter, very cold and cubed
  • 2/3 cup 57g old-fashioned whole rolled oats (or quick oats)
  • optional: 2/3 cup 95g chopped or halved unsalted pecans

Method
 

  1. Preheat the oven to 350°F (177°C). Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
  2. Gently mix all of the filling ingredients together in a large bowl, then spread into the baking dish.
  3. Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats and pecans. Sprinkle evenly over filling.
  4. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
  5. Cover leftovers and store in the refrigerator for up to 5 days.

Notes

Make Ahead & Freezing Instructions: I do not recommend preparing and refrigerating the crisp, unbaked, because the filling will become extra juicy the longer it sits. You can, however, prepare the topping up to 2 days in advance and cover and refrigerate it until needed. Baked crisp freezes well for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F (177°C) oven for 20 minutes or until heated through.
Image and recipe credited to sallysbakingaddiction.com