Heaven help me, this was good.
I’m already a sucker for any fruity dessert so add a crispy-pecan crust to the top of fresh-seasonal peaches and I about fall over thinking about it.
I stumbled on this recipe over at Cooking Classy, made a few tweaks along the way, and now have a peach crisp recipe I will use for the rest of my life.
(I don’t have big feelings at all, do I?)
Lets get cooking, shall we?
What puts this recipe over the top is using in-season peaches. In fact, I used less sugar because I seriously had just picked these ripe peaches off of our peach tree. Chop up about 4-5 peaches and give them a stir in some sugar, flour, and lemon juice. Spread them out in a 9×13 baking dish.
Look at them showing off and being all pretty in there.
The crumble topping is really simple.
Combine flour, oats, brown sugar, a few seasonings, butter, and pecans. Spread them out over the peaches evenly and then pop it all in the oven.
Wait patiently as pure greatness is being created in your oven.
Give it time to cool a bit before eating.
Scoop some in a bowl and top with either ice cream or whipped cream. (Thank you Alex, for being my ice cream scooping hand model.)
This dish makes quite a lot so it’s a great one to use for a group.
Side note: Some people like to remove the skin from peaches for dishes like this but I don’t mind them being in there. They also add a tad more nutrition (because that is totally what you’re concerned about when making a peach crisp, right?)
This pecan peach crisp dessert is delicious. The key to incredible flavor is to use peaches at their peak of freshness.
- Peach Filling
- 4–5 peaches, cored and diced into wedges
- 1 tablespoon lemon juice
- 1/8 cup sugar (up this to 1/4 cup if your peaches aren’t ripe)
- 1.5 tablespoons whole wheat flour
- 3/4 cup whole wheat
- 3/4 cup old-fashioned oats
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3/4 cup packed brown sugar
- 10 tablespoons butter, cold and diced into 1/2-inch cubes
- 1/2 cup chopped pecans
- Toss peaches with lemon juice, sugar, and flour until well coated.
- For the topping, combine flour, oats, salt, cinnamon, nutmeg, ginger, and brown sugar.
- Using either a pastry cutter or your hands, cut in the butter until everything is crumbly.
- Stir in pecans.
- Bake at 350 for about 40 minutes.
- Serve with whipped cream or ice cream!