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.
|
|