Fresh Peach Crisp is even better when it’s got two crusts. The bottom of this Double Crusted Peach and Pecan Crips is baked crumble and the top is more of the same scattered on top.
I always look forward to the fresh peaches arriving on the scene in Colorado in August. I honestly think Colorado has the best peaches in the world but it seems this was a banner year all over the country. I made my favorite Bourbon Peach Jam when I procured the first 20 pounds in my kitchen and they have been a daily dose at breakfast and often lunch. Still, I had several on my kitchen counter that needed to be used and I was wondering what to do with them when I spied the perfect recipe in this Double Crusted Peach and Pecan Crisp.
It was fate too. I was reading a thread on a friend’s Facebook page when the food writer Amy Sherman linked to an article in the Napa Valley Register written by Betty Telly that led to the author sharing this wonderful recipe. The author then gave credit to her friend Maria…talk about a long and winding road but I was immediately smitten with this recipe that puts the crumble topping on both the bottom and the top of the peaches.
If I’m honest, I could bake the crumble business of crisps and eat it with a spoon so I was like a moth to a flame with this recipe. I promise it did not disappoint. The crust on the bottom and the crumble on top brought multiple textures to the soft peaches that was a hit with everyone at my table. Using only peach preserves to surround the peaches with a sugar component and a hint of orange from orange zest was perfect; together they boosted the flavor without adding a ton of sweetness; sweetness that ripe peaches simply do not need.
I did save one perfect peach for garnish. While all of my other peaches came to me via the Western Slope of the Rocky Mountains and Palisade, CO, this one was hand delivered by my neighbor Sam. Sam and his wife Sherry planted a little peach tree in their yard a couple of years ago and this was a great year; great for a little tree meaning a couple of dozen. I thought it needed special attention and I loved highlighting the fruit inside my dessert with beautiful slices outside as well…so voila!
Yes I know pumpkins are starting to show up at the market as we leave summer and fall is on the horizon but try this first. Join me as I hold onto summer with everything I’ve got. Pumpkins can wait, this Double Crusted Peach and Pecan Crisp cannot!
[mv_create title=”My other favorite…it has booze in the crisp too!” key=”376″ type=”list” layout=”hero”]
PIN IT! ‘Double Crusted Peach and Pecan Crisp’
Double Crusted Peach and Pecan Crisp
For the Crumble (for both crust and topping)
- 1 cup pecans
- ½ cup 1 stick very cold unsalted butter
- 1 cup flour
- 1 pinch salt
- ½ cup light brown sugar
- 1 cup rolled oats
For the Peach Filling
- 3-4 large ripe peaches
- ¾ cup peach preserves
- Grated zest of 1 orange
- Vanilla ice cream for serving
- Spray the inside of a 9-inch springform pan with cooking spray (or rub with butter). Set aside
- Preheat oven to 350 degrees.
- Pulse the pecans in a food processor until chopped into smallish pieces (but not ground). Transfer to a large bowl. Cut the butter into 1/2-inch pieces, place it in the food processor with the flour and a pinch of salt and pulse a couple times.
- Add the brown sugar and continue to pulse until the butter pieces are pea-sized. Add to the bowl with the pecans along with the oats and use your hands to mix everything together.
- Put half the streusel mixture into the bottom of the springform pan and spread it out evenly in a 1/2-inch layer.
- Bake for about 20 minutes or until just slightly brown on top.
Prepare the Fruit:
- While the bottom crust is baking, slice the fruit and toss it with the jam and orange zest.
- Once the crust is baked, remove it from the oven and add the fruit, arranging it in an even layer about 1-1/2 inches deep. Place the remaining streusel on top, spreading it out evenly. Compress the cobbler slightly by pressing down with a rubber spatula.
- Bake for 45 minutes. Cool about 10-15 minutes, then carefully remove the sides of the springform pan. The cobbler should stand on its own and you can cut it like a cake.
- Serve warm or at room temperature, accompanied by vanilla ice cream. We preferred it warm.