Peach-Pecan Crisp

By Recipe developed for Sur La Table’s Cooking Classes
Images
Peach-Pecan Crisp
Serves
Makes 8 (6-ounce) individual crisps
Ingredients
  • Topping:
  • 2 ounces (½ stick) cold unsalted butter, cut into small pieces, plus more for greasing ramekins
  • ½ cup chopped pecans
  • ⅓ cup unbleached all-purpose flour
  • ⅓ cup packed light brown sugar
  • ⅓ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt

  • Filling:
  • 2 pounds (about 4 large) ripe but firm peaches
  • 2 teaspoons fresh lemon juice
  • ½ cup granulated sugar
  • 1 heaping tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt

  • Vanilla ice cream, for serving


Procedure
Pecans can be omitted or exchanged for other types of nuts if desired. You can also make these delicious peach crisps in mason jars for parties or bake sales!

Preheat oven to 375°F. Grease 8 (6 ounce) ramekins with butter and place them on a rimmed baking sheet; set aside.

For the crisp topping: In a medium bowl, combine topping ingredients. With a pastry blender or a fork, blend until mixture is crumbly and butter is the size of small pebbles; chill until needed.

For the filling: Halve, pit and cut peaches into ½-inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to evenly coat. Divide fruit between prepared ramekins, filling each ramekin two-thirds full, and cover with a thick layer of the crumble topping.

Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving. Serve with a scoop of ice cream on top.

Peach-Pecan Crisp

By Recipe developed for Sur La Table’s Cooking Classes
Serves
Makes 8 (6-ounce) individual crisps
Ingredients
  • Topping:
  • 2 ounces (½ stick) cold unsalted butter, cut into small pieces, plus more for greasing ramekins
  • ½ cup chopped pecans
  • ⅓ cup unbleached all-purpose flour
  • ⅓ cup packed light brown sugar
  • ⅓ cup rolled oats
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt

  • Filling:
  • 2 pounds (about 4 large) ripe but firm peaches
  • 2 teaspoons fresh lemon juice
  • ½ cup granulated sugar
  • 1 heaping tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt

  • Vanilla ice cream, for serving


Procedure
Pecans can be omitted or exchanged for other types of nuts if desired. You can also make these delicious peach crisps in mason jars for parties or bake sales!

Preheat oven to 375°F. Grease 8 (6 ounce) ramekins with butter and place them on a rimmed baking sheet; set aside.

For the crisp topping: In a medium bowl, combine topping ingredients. With a pastry blender or a fork, blend until mixture is crumbly and butter is the size of small pebbles; chill until needed.

For the filling: Halve, pit and cut peaches into ½-inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to evenly coat. Divide fruit between prepared ramekins, filling each ramekin two-thirds full, and cover with a thick layer of the crumble topping.

Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, about 30 to 35 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving. Serve with a scoop of ice cream on top.