Peach and Pecan Sandy Crumble is the best of both worlds, EASY baked peaches topped with an old fashioned Pecan Sandy flavored topping. It’s the perfect mix for a fabulous summer dessert.
I’ve been on the search all summer for a great peach cobbler, crisp or crumble. Taylor doesn’t like the cakey types so I’ve been experimenting with crisps and crumbles. Blackberry Peach bars were a favorite until today, when I tried Peach and Pecan Sandy Crumble. I always loved Pecan Sandies as a kid, I can’t believe Keebler still makes them. This is my dream combination, peaches that are not overly sweetened topped with an old fashioned cookie.
I’ve used a mixture of white and yellow peaches or just yellow peaches both had lots of flavor. You can leave the skins on or peal depending on your preference, I like mine pealed. I tried using bourbon instead of vanilla but didn’t think it made a difference. Toasted pecans are finely ground and form the base of the crust which gives the topping that Pecan Sandy taste and texture. We all decided that we can stop searching for a crumble after having this combination.
What is the difference between a cobbler, crisp and crumble
Why make a cobbler, crisp or crumble over a pie
How do you make Peach Pecan Sandy Crumble
- First make the crumble by combining ground pecans and flour and then pour melted butter over the mixture, because it just wouldn’t be the same without butter.
- Combine the crumble and add some chopped toasted pecans.
- Next cut up your peaches and add some cornstarch and seasoning and place them in your baking dish. Top with the crumble and bake!
This crumble is great right out of the oven, supper crunchy on top and you just can’t beat baked peaches. Try to eat this the same day you make it. As it sits, the peaches will make the topping soggy. It still tastes great the next day or two, the texture is just a bit mushier. Not that it kept Taylor from taking the leftovers home with her, but I wouldn’t plan on making it in advance. You can just put this in the oven while you’re eating dinner and it will be perfect when you’re ready for dessert.
If you make this Peach and Pecan Sandy Crumble be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
Adapted from Smitten Kitchen
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Peach and Pecan Sandy Crumble
- 1 cup pecan pieces toasted
- 1¾ cups flour
- ½ cup powdered sugar
- 2 tablespoons turbinado sugar
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup butter melted
- 1½ teaspoons vanilla
- 8 cups peaches diced
- 2 tablespoons lemon juice
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- Topping: Toast pecans and cool. In a food processor, add 3/4 cup of pecans along with about one-quarter of your flour and grind the nuts until they are powdery. Add the remaining flour, powdered sugar, coarse sugar, salt, baking powder and pulse two or three times to combine. Transfer dry mixture to a bowl and add melted butter and vanilla. Stir together with a fork until small and large clumps form, then stir in remaining coarsely chopped pecans. Refrigerate until needed.
- Filling: Preheat oven to 375º. Peal peaches if desired and cut into chunks. Toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt and pour into a 9 x 13 baking dish or several smaller ramekins.
- Remove topping from the refrigerator and cover fruit with the topping. Bake until crumble topping is golden brown and fruit is bubbling and begins to creep up over the topping a little, about 40 to 50 minutes. If your topping browns too much before this happens you can cover the top with foil until it is done baking.
- Let cool slightly before serving.