5cupsfresh or frozen peaches,about 2 pounds of frozen peaches, thawed if frozen
3tablespoonssugar
1/2tablespoonfresh lemon juice
1/2teaspoonvanilla extract
Topping
3/4cupall-purpose flour
1/4cupquick-cooking oats
1/3cupplus 1 tablespoon packed light brown sugar
1/4teaspoonsalt
6tablespoonscold unsalted butter,cut into pieces
3/4cupEnglish toffee bits,I used Heath Toffee Bits, located in the baking aisle with the chocolate chips
1/2cuppecans,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.