Peach Toffee Pecan Crisp

I can usually find the toffee bits at WalMart--make sure you get some such as Heath Bits O Brickle--don't get the chocolate covered toffee bits. This can be made 4 hours ahead of time. Leave to cool at room temperature, and reheat in a 350 oven 15 minutes to serve warm. Jill Dorrough

Filling: 2 1/2 pounds ripe peaches 6 Tbsp packed brown sugar 1/4 c flour 1 1/2 tsp grated lemon zest Topping: 3/4 c chopped pecans 1/2 c flour 1/2 c toffe bits 6 Tbsp packed brown sugar 6 Tbsp butter, cut into small pieces whipped cream or ice cream for serving Directions: Butter a shallow 2-qt baking dish. Preheat oven to 350. Filling: Bring a large saucepan filled 3/4 full of water to a boil and drop in several peaches at a time for 20 to 30 seconds. Remove them with a slotted spoon to a bowl of cold water to cool for a few seconds. With a sharp knife, peel peaches and discard skins. Slice peaches into 1/2 inch thick wedges. You should get about 6 cups. In a large bowl, mix together brown sugar, flour and lemon zest. Add peaches and toss to coat well. Spoon peaches into prepared dish. Topping: In a medium bowl (or a Cuisinart food processor) mix together pecans, flour, toffee bits, brown sugar and butter. If doing by hand, mix with pastry cutter until mixture forms pea-sized clumps. If using food processor, just dump in all ingredients (no need to chop nuts ahead of time) and pulse a few times. Scatter topping evenly over peaches. Bake on center rack until peaches are tender and bubbling and topping is golden brown, 30-35 minutes. Remove and cool 10 minutes. Serve hot with ice cream or whipped cream.