Thursday, June 16, 2011

Peach Crisp

I saw some peaches at the grocery store and thought there was no possible way they could be good because it was too early. But they smelled so luscious, I couldn't resist and bought them anyway. Turns out they were amazing. Sweet, juicy and bursting with flavor. Everything you could ever want in a peach. They were so perfect in fact, I hesitated to make them into a crisp. I didn't want to do anything to ruin something so sublime. But then I did it anyway. And I'm happy to report, it was glorious.

A few days later, I went back to the same store and bought more peaches...they were just okay.

6 servings

5 large ripe peaches, pitted and cut into chunks
1 teaspoon lemon juice
3 tablespoons all-purpose flour
2 tablespoons tightly packed brown sugar (or more to taste)
2 tablespoons sugar
1/2 teaspoon vanilla extract
pinch kosher salt

1/2 cup + 1 tablespoon all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/4 cup sugar
6 tablespoons cold unsalted butter, cut into pea sized pieces
1/3 cup sliced almonds
pinch kosher salt
approx. 1 tablespoon cold water

1.      Preheat oven to 350º F.
2.      For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between 6 (6 oz.) ramekins.
3.      For the topping: Combine all of the ingredients in a food processor (except the water). Pulse until combined, this will take about 30 seconds. Add water, a little at a time, until mixture is clumpy but crumbly.
4.      Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.
5.      Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

adapted from Anne Burrell
chopping a peach
filling ingredients...the little black specks are vanilla
beans from homemade vanilla extract (I wouldn't want
you to think my peachy peaches were less than perfect)
filling mixed
topping ingredients in food processor (except the water)
water pulsed in (when it starts to creep
up the sides a little, you know it's good)
peaches divided amongst the ramekins
topping crumbled on top
You want to start seeing some of the filling bubble up (at about 11 o'clock
in the photo). I could have baked this a little longer, but I had company
over and it was getting late (but it was cooked through and crunchy on top).
peach crisp



Judie Cleland said...

Always looking for a good crisp recipe. It is one of our summer favorites! Jim likes them, too.

Elizabeth (Foodie, Formerly Fat) said...

I'm putting a star next to this recipe in my google reader feed! The farmer's market at the beach has the best peaches (right off the truck from the farm) that I've ever had in my life. I'll be making this recipe as soon as I get there!

Andria Crowjoy said...

Oh hey Elizabeth, saw you over at Free Range Kids today! Small world.

Susan, do you know where the peaches were from?

Susan said...

I bought the peaches at Wegmans. They sell a lot of produce from local farmers, but I'm not sure where those exact peaches were from.

Andria Crowjoy said...

Too bad, I'd make a note to search them out this time next year. Nothing better than a GOOD early peach.

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