Yield: 8 servings
Preparation: 20 minutes
Bake: 35 minutes
½ cup chopped pecans
¼ cup quick-cooking oats
¼ cup sweetened flaked coconut
¼ cup firmly packed light brown sugar
½ cup all-purpose flour, divided
½ teaspoon vanilla extract
1½ teaspoons ground cinnamon, divided
1 pinch salt
2 tablespoons butter, softened
4 cups fresh sliced peaches or 2 (16-ounce) packages frozen sliced peaches, thawed
1 cup sugar
½ teaspoon ground nutmeg
1. Preheat oven to 350°.
2. In a small bowl, combine pecans, oats, coconut, brown sugar, ¼ cup flour, vanilla, ½ teaspoon cinnamon, and salt, stirring to mix. Add butter and stir until mixture reaches a crumbly consistency. Set aside.*
3. Place peaches in a 10-inch-diameter, deep-dish pie pan or an 11-x-9-x-2-inch baking dish. Sprinkle sugar, remaining ¼ cup flour, remaining 1 teaspoon cinnamon, and nutmeg over peaches. Mix well. Top with pecan mixture, leaving a scant 1-inch space around edge.
4. Bake until peaches are hot and bubbly, approximately 35 minutes.
*Topping can be made a day or two ahead and refrigerated until needed.