IE 11 is not supported. For an optimal experience visit our site on another browser.

Peach and Pecan Crumble

COOK TIME
45 mins
PREP TIME
15 mins
RATE THIS RECIPE
(7)
Peach and pecan crumble
Lauren Salkeld
COOK TIME
45 mins
PREP TIME
15 mins
RATE THIS RECIPE
(7)

Ingredients

Crumble topping
  • 2/3 cup all-purpose flour
  • 2/3 cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter
  • 2/3 cup old-fashioned rolled oats
  • 2/3 cup chopped pecans
  • Peach filling
  • 4 pounds fresh peaches
  • ½ cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • ¾ teaspoon salt
  • Vanilla ice cream
  • Chef notes

    Dress up your summery crisp by substituting a cup or two of fresh raspberries, blueberries or blackberries for an equal amount of peaches.

    Preparation

    Crumble topping:

    In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and use your fingers to rub it into the dry ingredients until the mixture is crumbly. Add the oats and pecans and toss to combine.

    Peach filling:

    Preheat the oven to 350°F. Butter a 9- by 13-inch baking dish.

    In a large bowl, combine the peaches, brown sugar, cornstarch, lemon zest and juice, vanilla and salt. Toss to combine then spread evenly in the buttered baking dish. Sprinkle the topping evenly over the peaches then bake until the filling is bubbling and the topping is golden brown, 45-50 minutes. Let cool then serve with vanilla ice cream.