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KosherEye.com

 A peachy recipe! We love to make this cake when peaches are in season. However, frozen peaches work well also.  
Fresh peach crisp with pecans

Ingredients

1  9" pie crust - we suggest a graham cracker crust
3 pounds peaches, peeled and sliced or chunked
1/2 cup sugar
1 small lemon. both zest and juice
1/4 teaspoon salt
1 Tablespoon corn starch
1/2 cup pecans, chopped or halved

In a large bowl, gently combine all ingredients except corn starch and pecans
Let peach mixture sit on counter about one hour for juices to accumulate
Add corn starch. Mix gently.

Preheat oven to 350 degrees.  Pour mixture into a prepared pie crust of your choice.
Spread pecans and lightly press into top of batter.

Place crisp into preheated oven and bake about 25 minutes, or until set.

Enjoy! Serve at room temperature or warm. Even more delicious topped with ice cream or whipped cream. 

  Notes 
Approximately 8 servings; #parve



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