Peach Crisp

Sara Foster's Fresh Every Day cookbook has a recipe for Pear Cranberry Crisp, but we decided to substitute peaches. We served it with vanilla ice cream. The crisp topping was very delicious. It's too bad we didn't get a picture of it, but here's the recipe.

Peach Crisp

5-6 peaches, peeled and sliced
Brown sugar

1. Preheat oven to 375 and grease 9x9 baking dish.
2. Slice up 5 or 6 peaches, mix with brown sugar and vanilla, and spread over bottom of baking dish.
3. Sprinkle the Crisp Topping evenly over the fruit and bake the crisp on a center rack for 45 to 50 minutes, until the fruit is bubbling around the edges and the topping is golden brown. If the topping browns before the fruit is done, cover with foil and continue to bake until the fruit bubbles.

Crisp Topping

1/2 cup old-fashioned rolled oats
1/2 cup all-purpose or whole-wheat flour
4 tablespoons unsalted butter, softened
1/4 cup packed light brown sugar
1/4 cup chopped pecans
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Put the oats, flour, brown sugar, butter, pecans, vanilla, and salt in a large bowl and work them together with your fingers until the topping is moist and crumbly. Don't over-mix; you want a few marble-size chunks of butter remaining. Use immediately, or store in an air-tight container and refrigerate for 1 week; freeze for up to 3 months.

No comments:

Post a Comment