Ingredients

• 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)

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Instructions

1. 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.
2. For topping: 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.
3. 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.
4. Bake crisps until filling bubbles and topping is golden brown, about 40 minutes. Cool 10 minutes. Serve warm with ice cream, if desired.