Browned Butter Pecan Crisp

Ingredients

Topping

5 tablespoons butter
2 tablespoons canola oil
1/4 teaspoon vanilla extract
2/3 cup whole-wheat pastry flour
1 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 teaspoon salt

Filling

3 pounds peaches, sliced (about 6 cups)
1/3 cup packed light brown sugar
1-1/2 tablespoons cornstarch
cooking spray

Method

1. Preheat oven to 375°F.
2. To prepare topping, place butter in a small saucepan; cook over medium heat 3 minutes or until browned and very toasty-fragrant. Remove from heat; stir in oil and vanilla. Cool slightly.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1-1/2 cup sugar, and salt in a medium bowl; drizzle with butter mixture. Toss well to completely incorporate so there are no floury bits left.
4. To prepare filling, place peaches in a large bowl. Combine 1-1/2 cup sugar and cornstarch, stirring well; sprinkle over peaches. Toss well to combine. Spoon peach mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Top with topping. Bake at 375°F for 40 minutes or until topping is lightly browned and filling is bubbly. Serve warm.

Makes 9 servings.

Source: Everyday Whole Grain

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