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Dessert
Peach Pecan Crisp
Cast-Iron Peach Pecan Crisp topped with creamy, Tillamook Vanilla Bean Ice Cream. Sweet peaches melt in the oven as the buttery, pecan oat clusters crisp into golden nuggets on top!
1HR serves 6, Makes 1 9” Cast-Iron Crisp
Ingredients
For the Filling:
7-8 ripe peaches, pits removed and sliced into ⅓” thick slices
½ cup light brown sugar, packed
1 tsp vanilla extract
2 tsp cornstarch
½ tsp kosher salt
2 lemons squeezed
For the Topping:
½ cup raw pecans (walnuts or almonds would work as well)
½ cup old fashioned oats
⅔ cup flour
⅛ tsp cinnamon or a few shakes
¼ cup light brown sugar, packed
½ tsp kosher salt
7 tbsp cold Tillamook Unsalted Extra Creamy Butter, cubed
Tillamook Vanilla Bean Ice Cream, for topping
Pre-heat oven to 375°F.
Heat a small pan over medium. Once it’s hot, add the pecans and toast for 5 minutes, stirring frequently. Once you see the nuts begin to change color and smell toasty, remove from heat to cool. Then roughly chop and set aside.
In a large bowl, combine peaches, ½ cup light brown sugar, vanilla extract, cornstarch, kosher salt, and the lemon juices. Stir until the sugar and cornstarch dissolves into the juices and set aside.
In a medium bowl, combine the pecans, oats, flour, cinnamon, light brown sugar and salt. Add the cold butter cubes and smash the dry mixture into the cubes until it becomes sticky and uniform. If the pieces are getting too crumbly, smash the mixture into a bigger clump and carefully break apart into walnut sized pieces. Refrigerate until ready to bake.
Bake it! Rub the bottom and sides of the cast-iron pan with butter to prevent sticking. Add the peaches and all the juice into a 9” cast-iron pan. Layer the top with the crisp, covering most of the fruit. Bake for 35-40 minutes or until the fruit begins to bubble and the crisp turns golden brown. Remove and allow to cool for 5-10 minutes.
Add several scoops of Tillamook Vanilla Bean Ice Cream and dig in!
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