From Serious Eats. Click here for the original article. Click here for an article on how to choose and ripen peaches This recipe uses whole-wheat flour for the topping; he says it could be swapped out with all-purpose flour but they recommend the whole-wheat because (along with the pecans) it adds a "pleasant nuttiness that complements the sweetness of the peaches.". Recipe also calls for vanilla paste and says "may substitute vanilla extract". Vanilla paste? Come on, who keeps an ingredient like that around? Tapioca starch is also called for, I've never needed it so I'm not sure how hard it is to find.
Ingredients
For the Filling
4 1/2 pounds ripe peaches (about 15 medium peaches)
3/4 cup light brown sugar (4 3/4 ounces; 135g)
3 tablespoons tapioca starch (about 1 ounce; 28g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
2 teaspoons vanilla paste (may substitute vanilla extract)
For the Topping
1 cup whole-wheat flour (4 1/2 ounces; 130g)
1/2 cup light brown sugar (3 1/4 ounces; 93g)
1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
10 tablespoons unsalted butter (5 ounces; 140g), cut into 1/2-inch cubes
3/4 cup rolled oats (2 3/4 ounce; 75g)
1/2 cup pecans, toasted and coarsely chopped (2 ounces; 57g)
Vanilla ice cream, for serving (optional) Note from Joe: "Optional" my butt.
Instructions
1. Adjust oven rack to middle position and preheat oven to 350ºF (175ºC). Bring a large pot of water to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water and ice. Set aside.
2. For the Filling: Using a sharp paring knife, score small X at base of each peach; set aside. Using a slotted spoon or spider, lower peaches into boiling water and cook until the scored skin at the base of each peach begins to loosen and peel back, about 1 minute. (Firmer peaches may need up to 3 minutes.) Using a slotted spoon or spider, transfer peaches to the ice bath and let stand until cool enough to handle, about 5 minutes.
3. Working with 1 peach at a time, start at scored X on the base of peach and use a paring knife to peel back and remove loosened skin from peach. Discard the skins and repeat with remaining peaches. Cut each peach in half through stem end and remove pit (if your peaches are not of the freestone variety you may need to slice around the pit; the peach slices may look a little mangled as a result but who cares, it will still be delicious). Slice the peeled peach halves into 1/2-inch thick wedges (see notes).
4. In a large bowl, whisk together the light brown sugar, tapioca starch, salt, and vanilla paste. Stir in peach slices and toss to coat. Let stand for 30 minutes.
5. For the Topping: In a food processor, pulse whole-wheat flour, light brown sugar, and salt until well-combined. Add oats and toasted pecans and pulse until pecans just start to break apart, 2 to 3 pulses. Add butter and pulse until mixture resembles a coarse meal with some pea-sized pieces (see notes).
6. To Bake: Scrape the macerated peaches and their juices into a 9- by 9-inch square baking dish and press into an even layer. Sprinkle topping evenly over the filling. Bake until the topping is golden brown and juices are bubbling, about 1 hour and 15 minutes. Let cool on wire rack for 30 minutes. Serve.