First, make the crisp topping:
½ cup of pecan halves
in a preheated 375°F oven for 5 minutes or until fragrant. Then, remove from oven, allow to cool, and chop coarsely.
In a mixer bowl, stir together the toasted and chopped pecans with
½ cup plus 2 tablespoons of flour
3 tablespoons brown sugar
3 teaspoons granulated sugar
a pinch each of salt and cinnamon and a scant “hint” of grated nutmeg
6 tablespoons cold butter cut into small pieces
Use the mixer to blend the ingredients together until crumbly (or use your fingers or a pastry blender). Chill the topping until ready to use.

Now, make the peach crisp:
Preheat the oven to 375°F
Peel and pit
4-5 ripe peaches
Cut into slices and add
2 teaspoons granulated sugar
3 teaspoons flour
Pour the peach mixture into a buttered baking dish. (I used a Pyrex loaf dish, but any dish that holds about 1 ½ quarts will work.)
Sprinkle the crisp topping over the peaches evenly, and bake until the peaches are bubbling and the crisp topping is browned (about 40 minutes). It’s best to allow this to cool a bit after you take it out of the oven, but REALLY good if it is still warm enough so that a topping of vanilla or peach ice cream can slowly melt over top!

Note: This recipe serves 2-3 people. It’s easy to double to serve more. Just use a larger baking dish. Enjoy!