Summer Peach Crisp with Pecans & Toffee Bits

He had me at Heath bar topping…. My friend and cookbook author, Chef David Lawrence is the master of delicious comfort food. During the summer, I consider fruit crisps to be serious comfort food. This recipe takes a basic crisp and elevates it to super stardom with little crunchy bits of toffee and pecans in the topping.

ingredients for peach crisp with toffee pecan topping

Summer Peach Crisp with Pecans & Toffee Bits

Serves 6

Ingredients for the Filling:

  • 6 cups peaches, peeled and sliced (about 2.5 lbs)
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar, lightly packed
  • 3 TBSP all-purpose flour
  • 1 TBSP freshly squeezed lime juice

Ingredients for the topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar, lightly packed
  • 1/4 tsp kosher salt
  • 6 TBSP cold unsalted butter, cut into pieces
  • 3/4 cup English toffee bits (like Skor or Heath)
  • 1/2 cup pecans, toasted and coarsely chopped
  • vanilla ice cream (for serving)

Method:

Preheat the oven to 350 degrees.

Place six 1 1/4 ramekins on a baking sheet lined with parchment paper, set aside.

Meanwhile, immerse the peaches in boiling water for 30 seconds, then place them in a bowl of ice water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the sugar, brown sugar, flour and lime juice and blend well. Divide filling evenly among ramekins.

To make the topping, whisk flour, brown sugar and salt in a bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.

Bake crisps until filling bubbles and topping is lightly golden brown (about 40 minutes.) Cool 10 minutes.

Serve warm with vanilla ice cream!

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