Friday, September 4, 2015

Peach Crisp

I've been working on a good basic crisp recipe.  This version turned out really good.  I like peaches to taste like peaches (no lemon) and the spices to be added to a crisp topping. I've  always loved a scoop of ice cream with warm fruit desserts.  But I'm trying to leave it off once in a while.  Notice that empty space in the bowl where the ice cream would be.  And notice that cold fresh glass of skim milk that took its place. It was delicious!  I wouldn't even want ice cream with this recipe.  That cold milk was just the refreshing drink that was perfect between bites of hot fruity peach crisp.  I baked it to the maximum time to get the topping crisp.  This is half of the usual amount of crisp because I'm trying to have fewer leftovers.  It made about 4 servings.



Preheat oven to 350 degrees,
Makes about 4 servings


2 lb. fresh peaches, peeled and cut up
2 Tblsp. granulated sugar
1 Tblsp. all-purpose flour


1/4 cup and 2 Tblsp. all-purpose flour
1/4 cup and 2 Tblsp. Old-fashioned oats
pinch of salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg (I use freshly-grated nutmeg)
1/4 cup packed brown sugar
1/4 cup unsalted butter
1/4 cup chopped hazelnuts

Preheat oven to 350 degrees. Butter a 1-1/2 quart baking dish.
To make the filling:  peel peaches and cut them into wedges. Then cut the wedges in half.
Mix the peaches with the 2 tblsp. sugar and 1 tblsp. flour. Put them into the buttered baking dish.

To make the topping:  Mix together the flour, oats, brown sugar, salt and spices.  Mix in the butter with a pastry cutter, fork or your fingers until butter is evenly mixed in.  Chop the chopped hazelnuts until smaller. (I had a bag of prechopped hazelnuts but wanted them smaller.)
Mix the nuts into the dry ingredients.  Put the topping evenly over the fruit and slide into oven.

Bake 40 to 45 minutes until crust is browned and peaches are bubbling.
This is really delicious  and juicy when warm-and so easy to prepare. I love the bites of hazelnut in the topping.