Peach Pecan Crisp

One of the things I look forward to during the hot summer months is peaches being in season.  I start anticipating what dessert I can make using fresh, juicy peaches.  I've made a couple of peach pies in past years, but this summer I decided to try a peach crisp.  It's much easier than a pie, but is still very delicious.  The buttery, nut-filled crumble on top pairs perfectly with peaches (and a scoop of vanilla ice cream!).  And while the spices aren't overbearing, the cinnamon and nutmeg are a good foretelling of the fall baking that will soon be in full swing.

Peach Pecan Crisp
Note: If your peaches aren't very sweet, you can increase the sugar by a tablespoon or two in the peach filling.
Ingredients:
4-5 peaches, peeled and sliced thinly
1 1/2 teaspoons fresh lemon juice
2 tablespoons sugar
1 tablespoon flour

For the crumble topping:
1/4 cup + 2 tablespoons flour
1/2 cup old-fashioned rolled oats
1/8 teaspoon salt
1/2 teaspoon cinnamon, to taste
Pinch nutmeg
Pinch ginger
1/4 cup + 2 tablespoons brown sugar
5 tablespoons butter, cut into small cubes
3/4 cup pecans, chopped

Directions:
1. Preheat oven to 350 degrees.  Spray an 8x8 baking dish with cooking spray.

2. In a large bowl, combine the sliced peaches and lemon juice.  Gently stir to combine.  Add the sugar and flour and gently stir until sugar and flour are no longer visible.  Pour the peach filling into the 8x8 pan and smooth into an even layer.

3. For the crumble topping: In a small mixing bowl combine the flour, oats, salt, cinnamon, nutmeg, and ginger.  Stir until combined.  Add the brown sugar and stir to combine, making sure to break up any clumps of brown sugar.  Add the cubes of butter.  Using your fingers, work the butter into the flour mixture until the dry parts are incorporated.  Add the chopped pecans and mix with your fingers until they are spread throughout the mixture.

4. Sprinkle the topping over the peach filling, distributing it as evenly as possible.  Bake for 35-38 minutes, until the edges are bubbling.  Serve warm with vanilla ice cream.

Source: slightly adapted from www.cookingclassy.com