You will savor the sweet flavor of summertime peaches in this easy to make (and gluten-free!) Peach Crisp.
Ok, so yes, I am totally pining for the arrival of autumn. But when it finally arrives, I will definitely lament the loss of all that fresh summertime produce.
Stone fruit is having its heyday in the market right now, and you can't let the summer season end without eating a juicy peach at the height of its ripeness – just make sure you have a napkin or two in close range.
This peach crisp is the perfect recipe to make when you need a dessert to feed a small crowd but don't have the desire to commit to making a full pie. (Ha, that's me most of the time...)
The crisp topping is gluten-free (although you can use all-purpose flour in place of the almond meal if gluten isn't an issue for you), and it's just lightly spiced with cinnamon and ginger. The subtleness of all the other flavors really let the peaches shine in this dessert.
Peach Crisp (printer-friendly version)
makes 6-8 servings
For the topping:
3/4 cup packed light brown sugar
3/4 cup rolled oats
1/3 cup plus 2 tablespoons almond meal
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch fine sea salt
6 tablespoons cold unsalted butter (3/4 stick), cut into small cubes
For the filling:
1/3 cup packed light brown sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
pinch fine sea salt
2 pounds ripe peaches (about 4 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
1. Preheat the oven to 425 degrees.
2. In a medium bowl, stir together the brown sugar, oats, almond meal, cinnamon, ginger, and salt. Add in the cubed butter and use a pastry blender or your fingers to fully incorporate the butter, forming pea-sized to bean-sized clumps. Place the bowl with the topping in the refrigerator for at least 10 minutes.
3. In a separate bowl, stir together the brown sugar, lemon juice, cornstarch, vanilla, and salt. Add in the peach slices and stir to fully coat the peaches with the sugar mixture.
4. Place the peaches in an 8 x 8-inch square or 9-inch round baking dish. (You can do it haphazardly or place in a concentric circle pattern.)
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 20-25 minutes, or until the fruit is bubbling and topping is crisp. Let cool on a wire rack for at least 30 minutes before serving.
(adapted from this Chowhound recipe)
makes 6-8 servings
For the topping:
3/4 cup packed light brown sugar
3/4 cup rolled oats
1/3 cup plus 2 tablespoons almond meal
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch fine sea salt
6 tablespoons cold unsalted butter (3/4 stick), cut into small cubes
For the filling:
1/3 cup packed light brown sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
pinch fine sea salt
2 pounds ripe peaches (about 4 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
1. Preheat the oven to 425 degrees.
2. In a medium bowl, stir together the brown sugar, oats, almond meal, cinnamon, ginger, and salt. Add in the cubed butter and use a pastry blender or your fingers to fully incorporate the butter, forming pea-sized to bean-sized clumps. Place the bowl with the topping in the refrigerator for at least 10 minutes.
3. In a separate bowl, stir together the brown sugar, lemon juice, cornstarch, vanilla, and salt. Add in the peach slices and stir to fully coat the peaches with the sugar mixture.
4. Place the peaches in an 8 x 8-inch square or 9-inch round baking dish. (You can do it haphazardly or place in a concentric circle pattern.)
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 20-25 minutes, or until the fruit is bubbling and topping is crisp. Let cool on a wire rack for at least 30 minutes before serving.
(adapted from this Chowhound recipe)
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