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.
Prep Time: 20minutes
Cook Time: 40minutes
Topping: Toast pecans and cool. In a food processor, add ¾ cup of pecans along with about one-quarter cup of the flour and grind the nuts until they are powdery. Add the remaining flour, powdered sugar, turbinado 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.
Barbara's Notes + Tips
Bake in a 9 x 13 baking dish or in individual ramekins.
You can choose to peel the peaches or leave the peelings on.
Use white or yellow peaches or any combination as long as they are sweet.
You can use Demerara or Muscovado instead of Turbinado sugar.
You can make this in advance, just add the topping prior to baking.