1 (9-inch) pie crust, partially prebaked
- 1 c sugar, granulated
- 1 c light corn syrup
1 t vanilla extract
- 1 t sea salt
¼ t cinnamon, ground
- 4 eggs, lightly beaten
- ½ c butter, salted
2 c pecan halves (plus extra to line the top, optional)
Preheat oven to 350°F. Lightly grease an 8- or 9-inch baking dish; set aside.
Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss gently until combined. Spoon into prepared baking dish.
Whisk brown sugar, flour, oats, cinnamon, salt, and pecans. Add butter and stir to break up butter until mixture is crumbly. Evenly sprinkle topping over peaches.
Bake for 35-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges.
Remove from oven, place on a wire rack, and allow to cool slightly before serving.