PEACH AND PECAN CRUMBLE

FOR THE BUTTER TOPPING:
1 1/2 cups all-purpose flour
1 cup sugar
dash salt
3/4 cup unsalted butter, cut into 1/2-inch cubes
2 cups chopped pecans
FOR THE FRUIT:
1/3 cup light brown sugar, packed
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg (or more to taste)
2 tablespoons lemon juice
3 pounds ripe peaches, peeled pitted sliced
heavy cream, frozen yogurt or ice cream (for serving)

TO PREPARE THE BUTTER TOPPING:
Combine flour, sugar, salt, butter and pecans. Using your fingers, quickly blend mixture until it resembles coarse crumbs. (The topping can be used right away or made up in advance and stored in freezer. Let thaw a few minutes before using.)

TO PREPARE THE FRUIT:
Preheat oven to 375 degrees F. Lightly butter a 9-inch square baking pan.

In a large bowl, combine brown sugar, flour and nutmeg. Add lemon juice and peaches. Toss gently and pour into prepared baking pan. Spread topping evenly over peach mixture.

Bake the crumble for 30 minutes or until juices are bubbling and top is golden brown.

Serve with heavy cream, frozen yogurt or ice cream.

Servings: 8
Source: San Jose Mercury News, August 30, 2000