peach crisp

9.08.2014



The local farmer's markets are bursting with peaches and nectarines lately. So before we wrap up this summer, we can all use a little peach crisp. I know its back-to-school and the top of the calendar now reads "September," but we can still pretend its summer time when you have a mouth full of this peach pie.

I'm currently well into 5 months pregnant with twins. Yes, TWINS! One of the most common questions people love asking me is if I have any cravings. Cravings, that I do not have but plenty of aversions. One of them being baked goods, you're not going to catch me eating a muffin or cookie any time soon, unless its my toddler shoving it down my throat insisting that I MUST eat this and he MUST feed it to me. You'll be surprised how often this scenario plays out in our household. Just think in another two years, I'll have two more pair of hands doing this to me. Mmmm... parenthood.

Anyways, back to my crisp. Even though sweets is off my to-eat list lately, I still love fruit. The joy of living in California is that you can have such a variety of fruit all year round. My summer diet has been chock full of plums, figs, watermelon, peaches, berries, I can go on... Thankfully, my twins are okay with me eating some baked peaches because this peach crisp is a must eat. I'm sure I'll be baking one of these every peach season from now on. peach crisp

peach crisp
adapted from the complete america's test kitchen tv show cookbook

topping ingredients:
  • 6 tablespoons all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter, cut in 1/2″ pieces
filling ingredients:
  • 3 pounds peaches — 6-8 medium, peeled, pitted, 1/2 inch slices
  • 1/4 cup granulated sugar
  • 1 1/2 tbsp lemon juice
directions:
  1. preheat oven to 375 degrees F. 
  2. for the topping: in a food processor, pulse flour, sugars, cinnamon, ginger and salt until combined. sprinkle the butter pieces over the top and pulse until the mixture resembles coarse meal, about 15 pulses or until resembles wet sand. do not overmix. 
  3. for the filling: combine the peaches, sugar, and juice in a large bowl and toss gently to combine. transfer the peach mixture to a 10-inch pie plate. place pie on a cookie sheet and sprinkle topping all over the peaches.
  4. bake crisp for 40 minutes. increase oven temp to 400 degrees F and continue baking another 5 minutes, or until the topping is golden brown and bubbling. 

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