This recipe is adapted from Smitten Kitchen's blog.
For 8x8-ish baking dish, serves 4-6
Pecan sandy topping
- 1/2 cup raw pecans
- 1 cup all-purpose flour
- 1/4 cup sugar (brown, powdered, white all work)
- 1/4 teaspoon table salt
- 1/4 teaspoon baking powder
- 1/4 cup unsalted butter, melted
- 3/4 teaspoons vanilla extract (or bourbon...)
- 2 pounds peaches ~ 6+peaches (feel free to mix in some mulberries, blackberries, etc.)
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 + tablespoon cornstarch
- pinch freshly grated nutmeg
- pinch ground cinnamon
- A couple pinches of salt
1. Heat oven to 350 degrees F.
2. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty but keep an eye on them towards the end so yours do not burn!). Remove from pan to cool.
3. In a food processor, coarsely chop half of cooled pecans, then set them aside.
4. Put remaining pecans in food processor along with about one-quarter of your flour (you can eyeballs this) and grind the nuts until they’re as powdery as possible. Add the remaining flour, sugar, salt, baking powder and pulse the machine two or three times, just to combine. Transfer dry mixture a bowl and add melted butter and vanilla. Stir this together until small and large clumps form, then stir in coarsely chopped pecans. Refrigerate until needed.
1. Heat oven to 375 degrees F.
2. Halve and pit your peaches, then cut them into chunks. In the bottom of ovenproof baking dish, toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt.
3. Remove topping from refrigerator and cover fruit thickly and evenly with topping.
4. Bake until crumble topping is golden brown in places and fruit is bubbling and begins to creep up over the topping a little, about 40 to 50 minutes. If your topping browns too much before this happens (this doesn’t happen in my oven, but just in case) you can cover the top with foil until it is done baking.