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  Peach Bake with Pecan Crust



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1/2 cup pecans
1/2 cup flour
1/2 cup raw sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
3 Tablespoons cold butter, cut into pieces
1/2 cup milk
3-4 peaches, thinly sliced
1/4 cup raw sugar
Ice cream for topping (optional)


Preheat oven to 350 degrees. Lightly butter an 8 x 8 pan.
In a food processor, pulse pecans until coarsely chopped.
Add flour, 1/2 cup sugar, baking powder and salt. Pulse to blend.
Add butter and process until incorporated. While processor is running, slowly add milk.
When completely combined, remove from processor and spoon into prepared pan.
Smooth batter evenly in pan. Top with sliced peaches. Sprinkle with 1/4 cup sugar.
Bake until firm to the touch and edges are browned—about 30 minutes.
Serve warm. Store covered leftovers at room temperature up to 48 hours.

Copyright © 2011 Stefanie Samara Hamblen