- 6 cups frozen sliced peaches (about 2 1/2 pounds), thawed
- 3 tablespoons sugar
- 1 tablespoon fresh lime juice
- 3/4 cup all purpose flour
- 1/3 cup (packed) golden brown sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 3/4 cup English toffee bits (such as Skor)
- 1/2 cup pecans, coarsely chopped
- Ice cream (optional)
- Preheat oven to 350°F. Place six 1 1/4-cup ramekins or custard cups on large baking sheet. Mix peaches, sugar, and lime juice in large bowl to blend. Divide filling among ramekins.
- Whisk flour, brown sugar, and salt in large bowl to blend. Using fingertips, rub in butter until mixture holds together in clumps. Stir in toffee and pecans; sprinkle over filling.
- Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.