Peach Pecan Crisp

Hi all– Peaches.  They are the best right now.  We’ve been eating them in everything–in salads, with yogurt, baked for breakfast.  So here is the old apple crisp recipe that I’ve been making for 40 years– minus the apples and filled with juicy ripe peaches.    I hoping you think it’s luscious too.

PEACH PECAN CRISP

topping:
1 cup flour
2/3 cup brown sugar
1/2 tsp. salt
1/2 cup (1 stick) butter
1 cup pecans, coarsely chopped

filling:
2 pounds peaches (4 large), cut into wedges
1/3 cup brown sugar
1/4 cup white sugar
1/2 tsp. salt

First prepare the topping.  In a mixing bowl stir together the flour, 2/3 cup brown sugar and 1/2 tsp. salt.  Then with a pastry blender or a food processor cut in the butter until the mixture resembles coarse crumbs.  Sir in the pecans.

Cut the peaches into wedges.  In a large mixing bowl coat them with the 1/3 cup brown sugar, 1/4 cup white sugar and 1/2 tsp. salt.

Spoon the peaches into a 9″ to 10″ baking dish.  Sprinkle the crumbly topping over the peaches.

Put the peach crisp into the oven at 350 degrees for 25 to 30 minutes, until it’s lovely brown and bubbling around the edges.

Serve it happily with a generous scoop of ice cream.  Summer!

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