FILLING
2 large cans of sliced peaches, well drained
2 Tbl. corn starch
2 Tbl. cinnamon
Pinch Kosher salt
TOPPING
1 1/4 cups all purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
2 large cans of sliced peaches, well drained
2 Tbl. corn starch
2 Tbl. cinnamon
Pinch Kosher salt
TOPPING
1 1/4 cups all purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup white sugar
1 1/4 stick cold butter,cut into pea-sized pieces
1 cup coarsely chopped pecans
Preheat oven to 375-degrees
Toss drained peaches in corn starch and cinnamon.
Combine all of the ingredients in a food processor except the pecans.
Pulse until combined, this will take about 30 seconds until mixture is crumbly. Place the peaches in a 9" x 13" glass sheet tray, spread pecans, then spread topping gently over the cop and bake for 45 minutes, until filling is bubbly and topping is toasted and crispy.
This is super served warm with vanilla ice cream, or room temperature with a dollop of sweetened whipped cream.
1 1/4 stick cold butter,cut into pea-sized pieces
1 cup coarsely chopped pecans
Preheat oven to 375-degrees
Toss drained peaches in corn starch and cinnamon.
Combine all of the ingredients in a food processor except the pecans.
Pulse until combined, this will take about 30 seconds until mixture is crumbly. Place the peaches in a 9" x 13" glass sheet tray, spread pecans, then spread topping gently over the cop and bake for 45 minutes, until filling is bubbly and topping is toasted and crispy.
This is super served warm with vanilla ice cream, or room temperature with a dollop of sweetened whipped cream.
