Peach and Pecan Crisp

Peach and Pecan Crisp

Hope everyone is having a great weekend, it’s been a few weeks since I last posted. Between visiting family, breaking my baby toe, training Lucy and keeping up the showings for our house; (yes, it’s on the market) I felt like I just couldn’t do another thing; well maybe a few other things like pick 20 something pounds of peaches at a u-pick farm in Corvallis and 3 half days of canning.

Suncrest Peach Tree

Peach butter and jam was at the top of my list but I also made a peach and pecan crisp. There is something very special about a summer fruit crisp. Number one being that you really only have a day or two to gobble it up and two there is nothing like warm soft juicy peaches nestled against a crispy, crunchy, aromatic, buttery topping that is smothered and topped with vanilla bean ice cream. A personal summer favorite. What is different about this recipe is that the pecans are baked with the peaches and not the topping.

This recipe is from Bon Appétit, July 2015. Made as directed but substituted ½ teaspoon of cardamom and 1 teaspoon of cinnamon in place of the garam masala. Cardamom is one is my favorite spices in baked goods especially delicious with peaches. Will definitely make this one again, Deeeelicious!

Happy Sunday,
Cheri

Peach and Pecan Filling

Yield: 8Author: Cheri

Peach and Pecan Crisp

This summery peach crisp is delicious and foolproof. Add in blueberries or blackberries for even more flavor. Cardamom and cinnamon make this a delightful baked dessert.

INGREDIENTS:

Crisp Topping

• 1 cup all-purpose flour
• 2/3 cup (packed) light brown sugar
• 1/2 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into pieces

Crisp Filling

• 1 1/2 cups raw pecans
• 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
• 1/3 cup (packed) light brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon cardamom
• ½ teaspoon cinnamon
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Preheat oven to 350°F. Butter sides and bottom of a 9” x 13” baking dish or large skillet.

Topping

1. In a medium-sized bowl combine flour, brown sugar, and salt in a medium bowl. Using your fingertips rub in butter until clumps form throughout. Place bowl in fridge.

Filling and Assembly

1. Toast pecans on a rimmed baking sheet, tossing halfway, until lightly browned, 5 to 8 minutes. Let cool, coarsely chop, set aside.
2. In a large bowl toss pecans, peaches, brown sugar, cane sugar, lemon juice, cardamom, cinnamon, and salt to combine. Pour into prepared baking dish and crumble refrigerated topping, breaking up into large pieces, over filling.
3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
4. Store, covered at room temperature, refrigerate overnight.

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