I doubled the pecans and didn’t roast them as suggested simply to tighten up the schedule, other wise, this peach goodness from Smitten Kitchen is sweet perfection – enjoy!
2 c. pecans
1 1/2 c. flour AND 1/2 c. icing sugar AND 2 T. Turbinado sugar
1/2 t. EACH salt AND baking powder
3/4 c. butter, melted AND 2 t. vanilla (or bourbon!)
3 1/2 to 4 lbs. peaches – skin on works! Pit them all and cut into chunks
2 T. lemon juice AND 1/4 c. sugar
3 T. cornstarch AND a good pinch of salt
1/4 t. EACH nutmeg AND cinnamon
For the topping – in your food processor, coarsely chop about a third of the pecans and then set these aside. Put the remaining pecans into the food processor, pulse until they’re powdery, then add in the flour, icing sugar, Turbinado sugar, salt and baking powder and pulse a couple of times just to combine.
Transfer the dry mix to a bowl, add the melted butter and vanilla and stir until clumps form (my mix was more moist than I thought it would be), then stir in the chopped pecans that you set aside. Refrigerate the topping until you need it.
For the filling – preheat the oven to 375 and butter a casserole approximately 9 x 13 in size. Toss the peach chunks with the lemon juice, sugar, cornstarch, salt, nutmeg and cinnamon and then spread evenly over the bottom of your prepared pan.
Break up the topping if needed and thickly cover the peaches (I used it all!). Bake for about 45 minutes until the fruit is bubbling and the topping is a lovely dark golden brown. Allow the peach goodness to cool slightly before dishing up into big bowls and topping with vanilla ice cream.