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Peach Crisp Filling




  • No fresh peaches?  No problem.  Substitute frozen peaches (do not thaw), or canned peaches can be substituted.  If using canned peaches buy peaches packed in their own juice and not the ones packed in syrup.
  • Don’t want to peel the peaches?  (a) Bring a large pot of water to a rolling boil.  (b)Place peaches into the water and leave them there for about 30 seconds.  (c) Use a slotted spoon to remove peaches and place in an ice-cold water bath.  This stops the peaches from cooking.  (d) Wait for a 1-2 minutes then remove the peaches from the ice water. (e) Gently rub the peach skin with your fingers.  The skin should easily come away from the peach.
  • Use dark brown sugar or light brown sugar.  Either type of sugar will work equally well.
  • Toast the pecans before you use them.  Lay the nuts single file on a baking pan and toast in a preheated 350° oven for about 5-8 minutes.  When you smell the wonderful nutty flavor coming from your oven, they are done.  Allow the nuts to cool before chopping.
  • I like the pecans coarsely chopped.  Chop them finer if you prefer.
  • Any leftover peach crisp can be warmed up in the microwave.  
  • Don’t forget the scoop of ice cream!  It’s the perfect accompaniment and really takes this dessert to a whole other level.