Peach Pecan Crisp


5 cups thinly sliced peaches (about 5-6 medium peaches)*
1/4 cup (30g) all-purpose flour (measured correctly)
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

3/4 cup (150g) light or dark brown sugar
2/3 cup (85g) all-purpose flour
2/3 cup (65g) old-fashioned rolled oats (or quick oats)
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (95g) unsalted pecans, such as Diamond of California (chopped or halved)
1/2 cup (115g) unsalted butter, softened to room temperature
optional but encouraged: vanilla ice cream for serving

Recipe Notes:
For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. You can leave out the lemon juice in that recipe.
*Frozen peaches work too! No need to thaw.


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