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Ingredients
- Filling:
- 6 cups frozen peach slices (about 2 1/2 pounds); thawed (I used 9 FRESH peaches)
- 3 tablespoons sugar, I used light brown sugar
- 1 tablespoon lime juice, or lemon juice
- Topping:
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter (3/4 stick) cut into pieces (I only used 4 T. unsalted butter)
- 3/4 cup English toffee bits
- 1/2 cup pecans, coarsely chopped
- Vanilla ice cream
Details
Servings 6
Preparation
Step 1
1. For filling: Preheat oven to 350°F.
2. Place six 1 1/4-cup ramekins or custard cups on large baking sheet.
3. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
4. 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.
5. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
Notes: This was good, although not as good as I'd expected. Couldn't find toffee chips anywhere, so subbed cinnamon chips. Used fresh nectarines/peaches, brown sugar, double the lime juice. Very good.
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