Peach Crisp With Pecans

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Peach Crisp With Pecans

Ever made a peach crisp and wished the topping were a little crunchier...and more of it? This peach crisp with pecans recipe is the fix. It's just as much about the crunchy topping as it is about celebrating summer peaches.

Prep Time35

Cook Time55

Cool10

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: bbq, dessert, fruit, fruit crisp, peach, peach crisp, pecans, pot luck, summer recipe

Servings: people

Calories: 495kcal

Author: Ali Mairet

Equipment

food processor, 11-14 cup capacity
kitchen scale (optional)
2 large mixing bowls
12-inch cast-iron skillet, 9 x 9 x 2.5 inch casserole, or 12 x 8 x 2.5-inch casserole (2.5-quart capacity) OR 8 individual skillets or ramekins

Ingredients

Topping

¾ cup all purpose flour 108 grams
½ cup dark brown sugar, packed 107 grams
½ cup granulated sugar 100 grams
½ teaspoon cinnamon
1 teaspoon Diamond Crystal kosher salt 2.7 grams
10 tablespoons cold unsalted butter, cubed into ½ inch pieces 140 grams
1½ cups pecan halves 156 grams

Filing

3 pounds peaches, peeled, pitted, and cut into ½ inch wedges 7-9 peaches
2 teaspoons cornstarch
¼ cup granulated sugar 50 grams
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 375℉.

For The Topping

Pulse the pecans in the food processor 6 times, 1 second each, until the pecan halves are chopped. Remove the pecans to a bowl. Set aside.
Add the flour, brown sugar, granulated sugar, cinnamon, and salt to the bowl of the food processor and pulse for 5-7 seconds to mix.
Add the butter cubes. Pulse 10 times until it looks like clumpy sand.
Add the pecans to the food processor. Pulse 4-5 times until the nuts are small, but not fine. Refrigerate the topping for at least 20 minutes or overnight.

For The Filling

In a mixing bowl, combine the peaches, sugar, lemon juice, and corn starch with a spatula. Pour the peach mixture into a 12-inch cast-iron skillet or 9 x 9-inch casserole.
Spread the pecan topping evenly over the top. Let it sit in loose clumps. Bake 55 minutes until bubbly and brown. Let it rest for 10 minutes before serving. Serve warm with vanilla ice cream, crème fraîche, or a drizzle of half-and-half.

Notes

If you double this recipe, the pecan topping will need to be made in 2 batches.

If you don't have a large food processor:

Hand chop the pecans with a chef's knife. Keep chopping until the pieces are ¼ inch or smaller. Set them aside.
Add the flour, brown sugar, granulated sugar, cinnamon, and salt to a large mixing bowl and use a fork to blend.
Add the cubed butter to the bowl of flour and sugar. Use a pastry blender or 2 forks to blend into a crumbly, sandy texture.
Add the chopped pecans and combine using the pastry blender or your fingers. Don't handle the crumble too much or the butter will melt.
Chill, covered, in the refrigerator for 20 minutes or overnight.

Make Ahead Instructions

Make it in the morning and let it cool completely. Cover it and store at room temperature. Before serving, reheat it uncovered in a 350°F oven for 15-20 minutes until warm throughout.

You can also prep the two components separately:

Topping: Make up to 2 days ahead and refrigerate covered.
Filling:
- Slice the peaches up to 4 hours before baking.
- Squeeze the lemon juice over them and keep them covered in the refrigerator.
- Mix the granulated sugar and cornstarch in a bowl.
- Set aside until ready to bake.
- An hour before serving, toss the peaches with the sugar and cornstarch.
- Add the topping and bake.

Storage Information

Room Temperature: Cover and store at room temperature for up to 1 day.

Refrigerator: Store covered for up to 4 days. The topping will soften in the refrigerator, but it crisps back up when reheated.

To Reheat: Place the crisp, uncovered, in a 350°F oven for 15-20 minutes. You can also reheat individual portions in the microwave, though the topping won't crisp the same way.

Nutrition