Peach Toffee Pecan Crisp
What can I say.. this was soooooooo good. The recipe said to make them individually, but instead I just used a glass baking pan. Worked for me. I try to tell myself it's almost good for you because it has fruit in it. HA! :)
My notes: I halved this recipe.. and it was still enough for four decent-sized servings. Fresh peaches have been available for a while now where I live, so we used those instead of frozen. With that being said, I also did NOT add the sugar listed in the filling part of the recipe, beacause the peaches were already sweet enough. Instead of ramekins, I used a glass baking dish and put everything in that. SO good though.. really!
individual toffee, pecan, and peach crisps
Bon Appétit | March 2002
Servings: Makes 6 servings.
Ingredients
Filling
6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
3 tablespoons sugar
1 tablespoon fresh lime juice
Topping
3/4 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor) [The Skor candy comes in bar form at my grocery store, so I just used 1 bar in my half-recipe, and pounded it with a hammer while it was wrapped in the package to break it up.]
1/2 cup pecans, coarsely chopped
Ice cream (optional)
Preparation
For filling:
Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
For topping:
Whisk flour, brown sugar, and salt in large 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 golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
Cross-posted .. in case you see it twice or something.
My notes: I halved this recipe.. and it was still enough for four decent-sized servings. Fresh peaches have been available for a while now where I live, so we used those instead of frozen. With that being said, I also did NOT add the sugar listed in the filling part of the recipe, beacause the peaches were already sweet enough. Instead of ramekins, I used a glass baking dish and put everything in that. SO good though.. really!
individual toffee, pecan, and peach crisps
Bon Appétit | March 2002
Servings: Makes 6 servings.
Ingredients
Filling
6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
3 tablespoons sugar
1 tablespoon fresh lime juice
Topping
3/4 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor) [The Skor candy comes in bar form at my grocery store, so I just used 1 bar in my half-recipe, and pounded it with a hammer while it was wrapped in the package to break it up.]
1/2 cup pecans, coarsely chopped
Ice cream (optional)
Preparation
For filling:
Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
For topping:
Whisk flour, brown sugar, and salt in large 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 golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
Cross-posted .. in case you see it twice or something.