Peach Pecan Crisp
It is PEACH season my friends! I brought back peaches from a recent trip to the Carolinas and they are ripe. We could smell the sweet peaches in the car on the way home and that made me anxious to make one of my family’s favorite desserts, Peach Pecan Crisp with oats, brown sugar and pecans. It is truly summertime in a bowl.
This is a traditional crisp recipe, with a fruity bottom and a topping made of oats, brown sugar and butter. I’ve also added chopped pecans to the topping to give it more great flavor. The sweet, soft fruit and the crisp, nutty topping is a match made in heaven.
Peach Pecan Crisp
What’s needed?
- 10-12 ripe peaches (about 6 cups)
- juice from 1/2 of a lemon
- 1/2 cup butter, softened
- 1/3 cup light brown sugar
- 1/3 cup powdered sugar
- 1 cup oats
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans (optional)
How to make Peach Crisp?
- Fill a large pan with water and bring to a boil. Blanch the peaches by adding them to the water and continue boiling for 2 minutes. This will allow you to remove the skins easily. After 2 minutes, drain the peaches and run them under cool water.
- Use a sharp knife to cut the peaches in half, rotating the knife around the pit. Twist the peach and the pit will come out. Pull the skin off each half of the peach. Cut each peach half into 4 slices. Fill the bottom of a 9×9-inch greased baking dish. Squeeze the juice from half a lemon over the peaches.
- Mix the remaining ingredients in a medium bowl until combined. Sprinkle the mixture over the peaches.
- Bake for 35 minutes at 350 degrees until peaches are soft and top is golden brown. Allow to cool slightly. Recipe makes 9 servings.
We like this dessert served warm with homemade vanilla ice cream. But we also eat it cold for breakfast with vanilla yogurt. What’s your favorite way to eat Peach Pecan Crisp?
Peach Pecan Crisp
Ingredients
- 6 cups peaches
- 1/2 lemon, juiced
- 1/2 cup butter, softened
- 1/3 cup light brown sugar
- 1/3 cup powdered sugar
- 1 cup oats
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/2 cup chopped pecans, optional
Instructions
- Fill a large pan with water and bring to a boil. Blanch the peaches by adding them to the water and continue boiling for 2 minutes. This will allow you to remove the skins easily. After 2 minutes, drain the peaches and run them under cool water.
- Use a sharp knife to cut the peaches in half, rotating the knife around the pit. Twist the peach and the pit will come out. Pull the skin off each half of the peach. Cut each peach half into 4 slices. Fill the bottom of a 9×9-inch greased baking dish with peaches. Squeeze the juice from half a lemon over the peaches.
- Mix the remaining ingredients in a medium bowl until combined. Sprinkle the mixture over the peaches.
- Bake for 35 minutes at 350 degrees until peaches are soft and top is golden brown. Allow to cool slightly. Recipe makes 9 servings.
Equipment
- 1 9×9-inch baking dish