Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Individual Toffee, Pecan, & Peach Crisps




Source of Recipe


Bon Appétit March 2002






Recipe Introduction


The nutty, crunchy topping makes a nice contrast to the juicy peach filling.





List of 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)
  
• 1/2 cup pecans, coarsely chopped
  
• Ice cream (optional)
  






Instructions



1. Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet.
   
2. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
   
3. 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.
   
4. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes.
   
5. Cool 10 minutes. Serve warm with ice cream, if desired.
   
   






Final Comments


Makes 6 servings.