Robyn Stone's Georgia Peach Crisp! Recipe

Name: Robyn Stone's Georgia Peach Crisp!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 5 tablespoons salted butter, at room temperature; 4 cups peeled and sliced fresh peaches (about 6 peaches); ¾ cup packed dark brown sugar; ½ cup all-purpose flour; 1 cup chopped pecans; ½ teaspoon kosher salt; Vanilla ice cream, for serving (optional)

Ingredients

5 tablespoons salted butter, at room temperature
4 cups peeled and sliced fresh peaches (about 6 peaches)
¾ cup packed dark brown sugar
½ cup all-purpose flour
1 cup chopped pecans
½ teaspoon kosher salt
Vanilla ice cream, for serving (optional)

	PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 6 to 8 servings

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with foil (to catch anything that might bubble over).
In a 12-inch ovenproof skillet set over medium heat, melt 1 tablespoon of the butter. Add the peaches and ¼ cup of the brown sugar. Cook, stirring, until the juices thicken into a light syrup, about 8 minutes. Remove the pan from the heat.
In a medium bowl, combine the remaining 4 tablespoons butter, the remaining ½ cup brown sugar, the flour, pecans, and salt. Spread the mixture over the peaches. Place the skillet on the lined baking sheet.
Bake until golden brown and bubbly, about 30 minutes. Serve warm.

Desserts