This recipe comes from Stephan Pyles’ New Tastes From Texas. The first time I made this dessert was summer of 2002, and it’s become an annual traditional, and since I hadn’t yet made the peach crunch this year, I thought it was time. Recipe calls for peaches, but I’ve used nectarines and blueberries with tasty results. Great use for over ripe peaches, but if you use under ripe fruit, be sure to bump up the cooking time in order to get the fruit nice and tender. -s loves the crunch topping, so I generally double the crunch topping, but bellow is the recipe as published.
- 8 medium-size ripe peaches, peeled and sliced
- 2 tsp fresh lemon juice
- 3 tsp granulated sugar
- 1/2 tsp ground ginger
- 4 TBSP unsalted butter
- 1/4 cup oats
- 1/2 cup all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/ cup chopped pecans (I omit)
- 1 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- Preheat oven to 350. Butter a 9 or 10 inch baking dish.
- For the fruit filling, toss the peaches in a large bowl with the lemon juice, sugar, and ginger. Lay the fruit in the buttered baking dish.
- For the crunch topping, place the butter, oats, flour, brown sugar, pecans, cinnamon, and nutmeg in a mixing bowl. Combine with your fingers until crumbly and thoroughly mixed.
- Cover the fruit filling with the crunch topping.
- Bake for 30-35 minutes or until crunch is browned.