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Peach Toffee Pecan Crisp

Source of Recipe

by Laurel, from Minneapolis Star Tribune


Recipe Introduction

Note: Hershey's Skor brand Bits o Brickle works well in this recipe. Do not use chocolate-coated toffee bits.

List of Ingredients

Filling:
• 2-1/2 lb. ripe, but not soft, peaches
• 6 tbsp. light brown sugar
• 1/4 c. flour
• 1-1/2tsp. grated lemon zest

Topping:
• 3/4 c. chopped pecans
• 1/2 c. flour
• 1/2 c. toffee bits (see Note)
• 6 tbsp. light brown sugar
• 6 tbsp. unsalted butter, chilled and diced, plus a little extra for greasing the baking dish
• 1 c. heavy cream
• 2 tbsp. powdered sugar plus a little extra for garnish
• 6 mint sprigs for garnish, optional


Recipe

Butter a shallow oven-to-table, 2-quart baking dish.

To make the filling: Bring a large saucepan filled 3/4full of water to a boil and drop in several peaches at a time for 20 to 30 seconds. Remove them with a slotted spoon to a bowl of cold water to cool a few seconds. Then with a sharp knife, peel peaches and discard skins. Slice peaches into 1/2-inch-thick wedges. You should get about 6 cups.

In a large bowl, mix together brown sugar, 1/4cup flour and lemon zest. Add peaches and toss to coat well. Spoon peaches into prepared dish.

To make the topping: In a medium bowl mix together pecans, 1/2cup flour, toffee bits, brown sugar and butter. Rub together using your fingertips until mixture resembles pea-size clumps. Scatter topping evenly over peaches.

Bake on center rack of preheated 350-degree oven until peaches are tender and bubbling and topping is golden brown and crisp, 30 to 35 minutes. Remove and cool 10 minutes. (Crisp can be made 4 hours ahead; leave at cool room temperature. Reheat in 350-degree oven 15 minutes or until heated through.)

Whip cream until firm but not stiff. Then beat in powdered sugar. Place cream in a serving bowl. Dust crisp with a little extra confectioners' sugar. Serve each portion warm, garnished with a dollop of whipped cream and a mint sprig, if desired.