Fresh Peach Gratin With Pecan Crunch Topping Recipes

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

PEACH AND PECAN SALAD

Steps:

• In a small bowl, add the cider vinegar and shallot and season with salt and pepper. Gently whisk in the olive oil until completely incorporated.
• Place the peaches, lettuce leaves, pecans, goat cheese and dressing in a large bowl. Toss well to distribute the dressing. Divide the salad onto 4 salad plates. Serve immediately.

PEACH-PECAN CRISP

Steps:

• Preheat the oven to 375 ̊. In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt using a fork. Add the butter and mix and mush it into the flour mixture with the fork. Stir in the pecans.
• Combine the peaches and the lemon zest and juice in a large bowl. Add the maple syrup and stir well.
• Pour the peach mixture into a 1 1/2-quart baking dish and cover evenly with the crumb topping. Bake until crisp and browned on top, 35 to 40 minutes. Serve with ice cream.

EASY PEACH CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer the peaches in a 9x13 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
• Bake for 30 to 40 minutes in the preheated oven, until lightly golden.

GEORGIA-ON-MY-MIND PEACH PECAN CRISP

Steps:

• Servings: 6 Prepare fruit. Heat oven to 350 degrees.
• Spray a 2- to 3-quart baking dish with nonstick cooking spray; set aside.
• In a large bowl, toss peaches and apples with apricot nectar, orange juice, vanilla, sugar, flour, nutmeg, ginger and cinnamon.
• Spoon into prepared baking dish.
• Set aside.
• Make a topping by combining pecans, oatmeal, flour and brown sugar.
• Slowly drizzle in butter, tossing mixture with a fork to make a mealy topping.
• Sprinkle mixture over fruit.
• Bake until juices of fruit start to bubble, around 30-40 minutes.
• Cool for about 15 minutes before serving.

EASY PEACH CRISP WITH OATMEAL CRUMBLE

Steps:

• In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
• Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
• In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
• Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
• Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
• Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

FRESH PEACH GRATIN WITH PECAN CRUNCH TOPPING

Steps:

• Butter a 9-inch pie plate. In a bowl combine peaches, lemon juice, sugar and cornstarch. Pour into pie plate.
• In a separate bowl combine flour and sugar. Rub in cold butter until mixture resembles a coarse meal. Add pecans and toss together. Sprinkle pecan mixture over peaches and bake until peaches are tender and topping is bubbly and golden, about 30 to 40 minutes.