Peach Pecan Crisp Recipe

This crisp is perfect for making when you have some free time; pop it into the freezer then reheat later for a quick, comforting dessert.

1 tbsp unsalted butter
2 tbsp brown sugar
1 cup coarsely chopped pecans*
2/3 cup all-purpose flour**
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup unsalted butter, soft
1/3 cup granulated sugar
Pinch salt
1 can (14 oz.) sliced peaches in juice or syrup***
1 tsp vanilla extract
Vanilla ice cream to serve (optional)

*Use either pecan pieces about the size of puffed rice cereal or pulse whole pecans in food processor.

**For best results, stir flour, spoon into measuring cup and level. Do not scoop measuring cup into flour to fill.

***Or substitute 1-1/2 cups sliced home-canned tender fruit (peaches, apricots, plums).


Step 1: Melt 1 tbsp butter in 8" x 8" foil pan by placing pan in the oven on low heat. Remove from oven and sprinkle in 2 tbsp brown sugar. Set aside.

Step 2: To make crumble topping, in a large bowl, mix chopped pecans, flour, 1/2 cup brown sugar, rolled oats, soft butter, sugar and salt until no dry flour is left. Mixture will be crumbly.

Step 3: Drain canned peaches (juice or syrup is not used). If home-canned peaches are in halves, slice into segments. Scatter peach slices in pan over butter and brown sugar. Do not stir. Sprinkle vanilla over peaches. Scatter crumble mixture evenly over peaches.

Step 4:
To bake immediately, put in 375°F oven for about 25 minutes, until crumble is lightly browned and fruit juices are bubbly. Step 5: If freezing, wrap pan tightly with foil and plastic wrap.

Step 6: To reheat, unwrap plastic and foil. Bake from frozen in preheated 375°F oven 35-40 minutes, until crumble is lightly browned and fruit juices are bubbly. Serve with vanilla ice cream, if desired.

Makes 1 pan

Nina Teixiera