With a bowl full of fresh peaches on the counter, I was drawn to the Toffee, Pecan and Peach Crisp in Bon Appetit’s August issue; such a luscious combination of ingredients, well, there was no hope for me! I have a favorite recipe for Apple Crisp that is spiked with Grand Marnier and Amaretto so this peach crisp had my experience with that dish on it’s side; neither ‘taste’ boozy but it adds a rich flavor component that you will love.
As luck will have it, I did not have everything I needed; but that’s pretty much an everyday occurrence. The original recipe from a restaurant in Michigan called for amaretto, orange juice and orange rind; I had none of those so I decided that substituting Citronge Orange Liqueur would work and though I don’t know what the ‘original’ should have tasted like, I loved this. The addition of Skor toffee bits to the crust of the peach crisp delivered a caramelized addition that I now think I must include with my apple crisp; thinking about caramel apple crisp makes the advent of fall a bit easier to handle.
The restaurant’s peach crisp also called for individual serving dishes which made sense for a restaurant but I preferred to make mine as a pan dish; easier to prepare and to cleanup!
Bon Appétit RSVP Redux August: Toffee, Pecan and Peach Crisp
1 hr 15 mins
A wonderful version of a fruit crisp with toffee and peaches.
For the Topping
- 1 cup plus 2 Tbsp toffee bits
- 1/2 cup chopped pecans
- 6 Tbsp all purpose flour
- 4 1/2 Tbsp chilled butter, cut into cubes
For the Crisp
- 6 large peaches (about 3.5 lbs), peeled, halved, pitted and cut into wedges
- 1/4 cup sugar
- 1/4 cup Citronge Orange Liqueur
- 1 tsp finely grated lemon peel
- 2 - 3 Tbsp cornstarch (optional)
- Vanilla Ice Cream (I could say optional but really, don't think it is an option!)
To Make the Crumble:
- Place toffee bits and next three ingredients in food processor. Using “pulse” setting, process topping until moist chunks form.
To Prepare the crisp:
- Place first six ingredients into a mixing bowl and toss to coat. Let stand at room temperature for 30 minutes, tossing occasionally.
- Preheat oven to 350F.
- Put peach mixture in small, shallow casserole dish; if your peaches have released a lot of juice, mix the juice with some of the cornstarch so the peach crisp will not be running after baking.
- Sprinkle the topping evenly over peaches.
- Bake crisp until juices bubble and topping is crisp, about one hour. Cool slightly. Serve warm with a scoop of vanilla ice cream.
True confession? Peeling peaches for me is almost as bad as emptying the dishwasher. Not sure why but I hate both adamantly, so I've started to ignore the peeling part in recipes; yep, I'm a rebel like that, I just don't find it necessary. Not recommending but also not NOT recommending!