Peach Crisp

An old favorite made a new way with fewer dishes. Less mess, yes!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6-10

Ingredients:

Topping

1 cup all-purpose flour

⅔ cup (packed) light brown sugar

½ tsp. kosher salt

½ cup (1 stick) butter, cut into pieces

Filling

1 ½ cups pecan (coarsely chopped)

2 Tbsp. unsalted butter, room temperature

2 ¼ lbs. peaches (about 6-7), cut into wedges

⅓ cup (packed) light brown sugar

¼ cup granulated sugar

3 Tbsp. fresh lemon juice

½ tsp. kosher salt

½ tsp. vanilla

Directions:

Whisk flour, brown sugar, and salt in medium bowl. Rub in butter with fingers until clumps form and no dry spots remain.

Insert griddle plate and preheat George Foreman Grill & Broil to 375°F.

Smear bottom and sides of griddle plate with butter.

Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, vanilla and salt in large bowl to combine. Transfer to griddle plate and crumble topping, breaking up into large pieces, over filling.

Bake crisp for about 20 minutes.  Then, remove top grill plate using oven mitts or hot pads to expose broiling element.  Place top grill plate on heat resistant surface. Turn Grill & Broil to “Broil” mode and close grill. 

Allow to cook until top of dish looks brown and crispy, about 3-5 minutes.