Serves
Makes 8 to 10 servings
Ingredients
- Crisp topping:
- 4 ounces cold unsalted butter, cut into small pieces, plus more for greasing ramekins or baking dish
- 3/4 cup chopped pecans
- 1/2 cup unbleached all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Filling:
- 3 pounds (about 6 large) ripe but firm peaches
- 2 teaspoons fresh lemon juice
- 1/2 cup granulated sugar
- 2 heaping tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- Vanilla ice cream, for serving
Procedure
WATCH HOW TO MAKE THIS RECIPE HERE>>
Pecans can be omitted or exchanged for other types of nuts or seeds if desired. You can also make these delicious peach crisps in mason jars, or individual ramekins for parties or bake sales!
Preheat oven to 375°F. Grease 9x13-inch baking dish with butter and place 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 1/2-inch pieces and transfer to a medium bowl. Add remaining ingredients and toss to evenly coat. Tip filling into the prepared baking dish and cover with a thick layer of the crumble topping.
Bake, checking periodically, until crumble topping is golden brown and the fruit is bubbly, 50 to 60 minutes. (If topping becomes too browned before filling has cooked though, cover loosely with foil.) Let cool for at least 15 minutes before serving. Scoop crisp onto dessert plates or bowls and serve with a scoop of ice cream on top.
