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Peach-Pecan Crisp
Ingredients:
8 c. 1/4" sliced fresh peaches
1 c. plus 4 1/2 tsp. flour, divided
5 Tbs. sugar, divided
1/3 c. dark-brown sugar
1/4 tsp. salt
1/8 tsp. cinnamon
6 Tbs butter, room temperature
1/2 c. finely chopped pecans
8 c. 1/4" sliced fresh peaches
1 c. plus 4 1/2 tsp. flour, divided
5 Tbs. sugar, divided
1/3 c. dark-brown sugar
1/4 tsp. salt
1/8 tsp. cinnamon
6 Tbs butter, room temperature
1/2 c. finely chopped pecans
Directions:
In large bowl, toss peaches with 4 1/2 tsp. flour and 3 Tbs. sugar. Put them in 2 qt. shallow baking dish and smooth top. In medium bowl, thoroughly stir together remaining flour and sugar and brown sugar, salt and cinnamon. Add butter and cut it in until mix begins to hold together and looks crumbly. Add pecans and stir just until mix resembles slightly moist-looking crumbs with no dry flour remaining. Sprinkle evenly over peaches. Bake at 375 until topping is golden and filling is bubbling, about 45 minutes. If topping begins to brown too quickly, lay a piece of aluminum foil loosely over top. Serve warm with ice cream.
Makes 8 Servings
In large bowl, toss peaches with 4 1/2 tsp. flour and 3 Tbs. sugar. Put them in 2 qt. shallow baking dish and smooth top. In medium bowl, thoroughly stir together remaining flour and sugar and brown sugar, salt and cinnamon. Add butter and cut it in until mix begins to hold together and looks crumbly. Add pecans and stir just until mix resembles slightly moist-looking crumbs with no dry flour remaining. Sprinkle evenly over peaches. Bake at 375 until topping is golden and filling is bubbling, about 45 minutes. If topping begins to brown too quickly, lay a piece of aluminum foil loosely over top. Serve warm with ice cream.
Makes 8 Servings
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