How To Make Peach Pecan Crisp
This peach pecan crisp is such a delight. You can taste the juicy peaches along with the rolled oats and unsalted pecans for toppings.
Serves:
Ingredients
For the Filling:
- 5cupspeaches,thinly sliced and peeled, about 5 to 6 medium peaches
- ¼cupall purpose flour,(30 grams), spoon and leveled
- ¾cupgranulated sugar,(150 grams)
- ¼tspsalt
- ½tsppure vanilla extract
For the Topping:
- ¾cuplight or dark brown sugar,(150 grams)
- ⅔cupall purpose flour,(85 grams)
- ⅔cupold fashioned rolled oats,(65 grams), or quick oats
- 1tspground cinnamon
- ¼tspsalt
- ¾cupunsalted pecans,(95 grams), chopped or halved
- ½cupunsalted butter,(115 grams), softened to room temperature
- vanilla ice cream,for serving, optional
Instructions
-
Preheat the oven to 350 degrees F (17 degrees C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
-
Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
-
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. Evenly sprinkle topping over peaches.
-
Bake for 40 to 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 them in the refrigerator for up to 5 days.
Nutrition
- Calories: 270.69kcal
- Fat: 12.69g
- Saturated Fat: 5.32g
- Trans Fat: 0.31g
- Monounsaturated Fat: 4.65g
- Polyunsaturated Fat: 1.82g
- Carbohydrates: 38.89g
- Fiber: 2.35g
- Sugar: 27.02g
- Protein: 2.85g
- Cholesterol: 20.34mg
- Sodium: 100.96mg
- Calcium: 23.87mg
- Potassium: 189.20mg
- Iron: 1.06mg
- Vitamin A: 75.18µg
- Vitamin C: 4.31mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!