I have been looking at a bag of toffee bits in my pantry for a while now. I was waiting for the perfect recipe to come along – one that would use only what I had left – but all of it. I remember finding this recipe in Bon Appetit and thinking that it looked really good – and seemed easy to make. I cut it out and put it in the pile. Weeks later I actually put two and two together and realized, this was it. It had called for the perfect portion of toffee bits – the exact amount I had left – it was definitely a sign that I had to make it.
These peach crisps were delicious! I was making them for my entire family, so I adapted the recipe slightly from the original (from Nick’s Bar & Fish House in New Buffalo, Michigan) to omit the liquor – but this was a very simple way to use up some ripe peaches. I love the fact that they were made in individual ramekins – everyone got one – perfect portion control.
- 6 large peaches (about 3 1/2 pounds), peeled, halved, pitted, each half cut into 6 wedges
- 1/4 cup sugar
- 1 tablespoon vanilla
- 2 tablespoons orange juice
- 1 1/2 teaspoons finely grated orange peel
- 1 teaspoon finely grated lemon peel
- 1 cup plus 2 tablespoons toffee bits
- 1/2 cup chopped pecans
- 6 tablespoons all-purpose flour
- 4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes
- Vanilla Ice Cream
Place first 6 ingredients in a large bowl; toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
Preheat oven to 350 degrees. Place toffee bits and next 3 ingredients in processor. Using on/off turns, process topping until moist clumps form. Divide peach mixture among six 1 1/4-cup ramekins or custard cups. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
Bake crisps until juices bubble thickly and topping is crisp, about 1 hour. Cool slightly. Serve with vanilla ice cream.
For a printer-friendly version of this recipe, please click here: Toffee, Pecan, and Peach Crisps