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Toffee, Pecan, and Peach Crisp




Source of Recipe


Bon Appétit, March 2002


Recipe Introduction


This is absolutely fantastic! I just baked the whole thing in a large oval corningware dish instead of using ramekins. It's supposed to make 6 servings, but I think you could easily get 8 out of it. All of my changes are in parenthesis. The only thing I might change next time, would be to use 1/4 cup of pecans instead of 1/2 cup just to reduce the fat a little more. And I might toast them, too. Oh, and it was a little runny, so I might add a little flour to the peach mixture. AND IT'S BEST SERVED ON THE SAME DAY IT'S MADE. The topping gets a little soggy on the second day.
This got great reviews at epicurious.com (4 forks/100% would make again).


Recipe Link: http://www.epicurious.com/run/recipe/view?id=106339

List of Ingredients




Filling:
6 cups frozen sliced peaches (about 2 1/2 pounds) -- thawed (I used 9 FRESH peaches)
3 tablespoons sugar (I used light brown sugar)
1 tablespoon fresh lime juice (I used lemon juice)

Topping:
3/4 cup all purpose flour
1/3 cup packed golden brown sugar
1/4 teaspoon salt (I used kosher)
6 tablespoons chilled unsalted butter -- cut into pieces (I only used 4 T. unsalted butter)
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans -- coarsely chopped
Vanilla ice cream


Recipe



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.
(I did this in my food processor)
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.

Makes 6 servings.