Individual Toffee, Pecan, and Peach Crisps
Servings: 6
Ingredients
- 5 cups fresh or frozen peaches, about 2 pounds of frozen peaches, thawed if frozen
- 3 tablespoons sugar
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Topping
- 3/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/3 cup plus 1 tablespoon packed light brown sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 3/4 cup English toffee bits, I used Heath Toffee Bits, located in the baking aisle with the chocolate chips
- 1/2 cup pecans, coarsely chopped
- vanilla ice cream
Instructions
- Preheat oven to 350 degrees. Butter six (1 1/4 cup) ramekins and place on a baking sheet
- In a large bowl, mix peaches, sugar, lemon juice, and vanilla extract. Divide peach mixture among ramekins.
- In a medium bowl, combine flour, oats, brown sugar, and salt. Add butter, and rub it into the flour mixture using your fingers. Stir in toffee bits and pecans. Sprinkle over peaches.
- Bake until bubbly and light brown, about 40 minutes. Serve warm with ice cream.