Peel the peaches and slice into 1/4” slices. Place into a large mixing bowl.
To the peaches, add cornstarch, sugar, vanilla extract, and salt. Mix well to evenly coat the peaches. *Taste a bit of a peach. If not sweet enough, add additional sugar to taste.
Pour peach mixture into an 8” or 9” square baking pan that has been sprayed with a pan release such as Bakers Joy or Pam for Baking. Try to arrange peach slices into an even layer.
Sprinkle topping mixture over the peach mixture, as evenly as you can. I find it best to do this with my fingers.
Bake for 40 to 45 minutes. The topping will be golden brown and the filling will be bubbly.
Allow to cool for slightly, before serving. Refrigerate any leftover peach crisp.
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.