Peach Crisp
Sweet and Juicy peaches, bubble beneath a crust of toated pecan and oat streusel.
Equipment
- 1 9" Square Pan or 10" Cast Iron Skillet
Ingredients
Strusel
- 100 g Brown Sugar Light or Dark
- 84 g AP Flour
- 2 g Salt
- 110 g Butter Unsalted, Cold, Cubbed
- 60 g Rolled Oats
- 100 g Pecans Chopped
- 1 tsp Cinnamon Fresh Ground
Filling
- 800 g Peaches Washed, pitted, sliced
- 30 g AP Flour
- 100 g Sugar Granulated
- pinch Salt ~ 1g
- 15 ml Lemon Juice Fresh, ~ 1TBSP
- 3 ml Vanilla Extract ~ 1/2 TSP
- 20 ml Bourbon optional, ~ 1/2 shot
Instructions
Prepare Filling
- Preheat the oven to 350°F
- Grease the pan or skillet, (Butter works well here.)
- Gently mix all of the filling ingredients together in a large bowl
- spread into the baking dish
Prepare Strusel
- Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl
- Cut in the butter using a pastry cutter or forks until the mixture is crumbly
- Fold in the oats and pecans
Assemble and Bake
- Sprinkle Streusel evenly over filling
- Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
- Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
- Can also be served at room temperature or cold.
Notes
Cover leftovers and store in the refrigerator for up to 5 days.
Nutrition
Calories: 402kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 30mgSodium: 307mgPotassium: 241mgFiber: 4gSugar: 34gVitamin A: 677IUVitamin C: 5mgCalcium: 51mgIron: 2mg
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