Peaches are also in season and available for sale at our market! Make sure to bake the crisp in a pan with high sides as it bubbles over. Feel free to experiment with whatever fresh or frozen fruit you have on hand, from berries, to apples, there's no wrong combination of fruits. This recipe is going in my personal cookbook to make again and again. It was soo good. White peaches are our favorite. A bit more tart than the first batch, but I’m thinking I prefer the extra tartness. Should I use canned or frozen or wait until I have frsh ones? We served it topped with some vanilla ice cream — it’s a MUST-HAVE in my opinion. In my family, dessert was a religion. That was really good too. Mix the fruit up, mix the streusel up, pile it together, bake, and eat. Very good! Most people look forward to summer and the hot days (especially if you love the water), but I love to savor and celebrate summer in the brisk mornings, and the cool, lingering evenings. I LOVE to include nuts. In my family, dessert was a religion. Total Carbohydrate Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping. Frozen peaches work too! Will look forward to during fresh peach season. I was worried that it wouldn’t turn out well this time because the peaches were a bit on the hard side. Happy Saturday! In this special FREE series, I reveal my most powerful SECRETS to great baking. Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. © Diamond Foods 2019, All Rights Reserved. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Would you just add more oats? You can simply leave out the nuts with no other changes to the topping. Peaches are probably my favorite fruit, but you can only get the really delicious ones in July and August. Let’s say, there wasn’t a difference. Happy Birthday Sandy!!! Welcome to my home and table! I cut the sugar in half because my peaches were super ripe. #peachrecipe #peachcobbler #homebaking #homebaked #homemade #healthydessert #pecanrecipes #easyrecipe #castiron. Combine the peaches and the lemon zest and juice in a large bowl. Bake until juices of fruit start to bubble, around 30-40 minutes. In a large bowl, toss peaches with cinnamon and vanilla. Lightly grease an 8 or 9-inch baking dish (circle or square). Inspired by my friend Robyn’s new book, I whipped up a Spicy Peach Crisp Recipe this past week, when my dad and his wife were visiting. Remove the pan from the heat. I did not peel the peaches because I’m lazy – so i wouldn’t be the wiser. Thinking that maybe I did not cook it enough? Follow me on Instagram @nutritionxkitchen, ©2023 by Terracotta. Wrap tightly in plastic wrap, then foil. Robyn xo. Then yesterday, I got some from the Farmer’s Market. Reheat in a 350°F oven until warmed through, 10 to 15 minutes.”. I just made this peach crisp,the recipe caught my eye because we love peaches and there at there best now,I also love pecans.We just sampled it,soooo yummy I had to make myself put the spoon down.I have made many crisps over the years but never with nuts.Once I made a rubarb one,oh man,that was good. PLEASE SEE MY. I’m wanting to make this but have two small children so would prefer to not use nuts. You’ll find clear directions and wonderful photographs. If you know anything about me, you know I much prefer the topping with nuts. <3. I followed the recipe the way it is written for everything else. The peaches release their juices, the juices bubble up, the topping becomes crunchy and toasted. It was perfect. Thank you for a wonderful recipe. Thank you for sharing this Peach Crisp recipe from the cookbook! I went to NYC on Thursday for a blogging conference, left on Friday to head down to Baltimore for a retirement party, and now I’m in PA for a family reunion later today. I’m glad you enjoy it – and so honored you shared with your family and your readers, Sandy. In this post, Sally of the renowned Sally’s Baking Addiction site, shares her recipe for Peach Pecan Crisp. In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon. The first week of every November is all about Thanksgiving Pies. This was a wonderful late summer desert. Instructions. Make a topping by combining pecans, oatmeal, flour and brown sugar. I even snuck a bowl for a co-worker. I made this today (8-7-18). What if I don’t have fresh peaches available? Made this a few days ago and it was so delicious I made a second crisp to freeze!! Serve warm, room temperature, or cold. For the topping, combine flour, oats, salt, cinnamon, nutmeg, ginger, and brown sugar. To serve, thaw in the refrigerator overnight. Spread the mixture over the peaches. Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside. Freezes well. No peaches? So go ahead, have dessert, every night, but make it crisp. Adapted from Mixed Berry Fruit Crisp in Sally’s Baking Addiction Cookbook, optional but encouraged: vanilla ice cream for serving. DIRECTIONS. Store in a freezer bag in the freezer for up to 3 months. I came across this photo of parents (far right) about 60 years ago in Medford, with my mom’s sisters. Remove from the oven, place on a wire rack, and allow to cool slightly before serving. I miss my TV binge watching. Sometimes its fancy, sometimes its apples that are going bad with a handful of oats on top. It’s best to keep the unbaked filling and crisp topping separate if preparing in advance because the crisp topping would get soggy. First time the peaches were nice and ripe. Preheat the oven to 350°F (177°C). Just made this with a combo of peaches and nectarines and it was really delicious. Happy Birthday. Fresh local peaches are the epitome of summer. Set aside while you make the crisp topping. I miss my mama more than ever, but LOVE this picture of her holding me as a wee little babe. (I so love this picture of my mom and dad!). Serve warm, room temperature, or cold. Robyn says this is freezer friendly: “Let the cooked peach crisp cool completely. Preheat oven to 375 degrees (F). Perfect summer time delicious desert! I tried this during the off season because I was craving something with peaches, so I tried using frozen. Thank you!! Pour the peach mixture into a 1 1/2-quart baking dish and cover evenly with the crumb topping. You don’t lose any of the peach that way. Servings: 6 Prepare fruit. From peach cobbler, peach bellinis, peaches & cream and this Peach and Pecan Crisp, it's my favorite season of all. Or until the top is golden brown and the peaches are soft and juicy. Never made a bad recipe from you Sally. Enjoy! So much so, that I make crisp at least 2x a week. Hope your family is enjoying your time together so much! Cook, stirring for about 4-5 minutes. For a gluten free crisp, use my recipe for gluten free apple crisp and replace sliced apples with sliced peaches. What are you doing this weekend? Hugs to you my friend! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. It's peach season! Grab a cookie, take a seat, and have fun exploring! Remove from the oven, place on a wire rack, and allow to cool slightly before serving. It was heaven. Will try using less sugar next time like many have done. Cover leftovers and store in the refrigerator for up to 5 days. Not crazy people crazies but crazy schedule crazies. This site uses Akismet to reduce spam. It was a half and half consensus. Sweet and bubbly peach crisp with toasted pecans is the biggest test to your self control. A bit rich, would add more fruit and less sugar. Place pan in the oven. Generously grease an 8-10 inch pie plate or cast iron pan. Unlike many recipes that call for you to preheat the oven to 350 degrees, this recipe actually calls for a slightly higher temperature of 375. Savor this Spicy Peach Pecan Crisp Recipe served warm with a scoop of vanilla ice cream, the ultimate summer dessert for a dinner party! Sprinkle mixture over fruit.