Individual Toffee, Pecan, and Peach CrispsMark Thomas
The nutty, crunchy topping makes a nice contrast to the juicy peach filling.
Recipe information
Yield
Makes 6 servings
Ingredients
Filling
6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
3 tablespoons sugar
1 tablespoon fresh lime juice
Topping
3/4 cup all purpose flour
1/3 cup (packed) golden brown sugar
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup English toffee bits (such as Skor)
1/2 cup pecans, coarsely chopped
Ice cream (optional)
Preparation
For filling:
Step 1
Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
For topping:
Step 2
Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
Step 3
Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.
