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–+ servings

Peach Crisp

Sweet and Juicy peaches, bubble beneath a crust of toated pecan and oat streusel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Course: Dessert
Cuisine: Southern
Calories: 402
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 9" Square Pan or 10" Cast Iron Skillet

Method
 

Prepare Filling
  1. Preheat the oven to 350°F
  2. Grease the pan or skillet, (Butter works well here.)
  3. Gently mix all of the filling ingredients together in a large bowl
  4. spread into the baking dish
Prepare Strusel
  1. Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl
  2. Cut in the butter using a pastry cutter or forks until the mixture is crumbly
  3. Fold in the oats and pecans
Assemble and Bake
  1. Sprinkle Streusel evenly over filling
  2. Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges.
  3. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
  4. Can also be served at room temperature or cold.

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

Notes

Cover leftovers and store in the refrigerator for up to 5 days.

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