Peach Pecan Crisp

August and it's time for anything peaches, especially an easy peach crisp.

Preheat the oven to 350 degrees.  Lightly grease a 9 inch baking dish (I used a square).  Set aside.

Filling:
5 cups thinly sliced & peeled peaches (about 7-8 not firm peaches.  If they are firm to the touch they are easier to peel and slice).
1/4 cup flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Make the filling:  Combine peaches with the flour, sugar, salt and vanilla in a large bowl.  Toss gently until combined.  Spoon into prepared baking dish.

Crisp:
3/4 cup light brown sugar
2/3 cup flour
2/3 cup old fashioned rolled oats (not Quick)
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup halved pecans (unsalted)
1/2 cup unsalted butter, cold, cut into small dice

Make the crisp:
Whisk the brown sugar, flour, oats, cinnamon, salt and pecans together.  Add the butter and mix with a pastry blender or with your hands until the mixture is crumbly.  Evenly sprinkle over peaches.

Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges.  Remove from the oven, allow to cool on wire rack.  Serve warm or at room temperature with vanilla ice cream.

*adapted from Sally's Baking Addiction blog.