Food & Swine

Peach Crisp

Peach Crisp

If you’ve attended one of my pie classes you’ll know my affinity for a nice crumb topped pie.  This very topping minus the pastry bottom is exactly what I go for when I’m making a crisp.  Crisp = Fruit + Crumble/Streusel topping. Finding leftover fruit in my freezer is a gold mine when I’m making this super easy, ultra fast dessert.  I always buy frozen fruit with all of the intentions of making a million fun smoothies out of it and end up with lots of leftover fruit.  Today: Peaches.  Feel free to substitute any fruit to your liking, just note how juicy the fruit may be and adjust the thickening (flour) in the recipe accordingly.  Apples: less flour, Berries: more flour etc.

The best part of this recipe is that it comes together in 5 minutes.  The preheating of your oven will take longer obviously but this dessert requires very little hands-on.  Serve it hot with a scoop of vanilla ice cream OR with a drizzle of heavy cream or Half and Half.  Scrumpsh!

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Ingredient lineup:  (Hello sugar, where are you?)

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Toss all of the fruit mixture ingredients together, pour into a greased baking dish.

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Dot with butter.

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Place all crumble topping ingredients together in a small mixing bowl.

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Press around with a fork until mixture looks like this: (above)

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Bake this bad boy at 350 for 45-55 minutes until topping is golden and slow bubbles arise from the fruit underneath and erupt out of the topping.  YUM!  Cool a bit so you don’t hate me for burning your tongue.  Serve with ice cream, whipped cream, or heavy cream and a sprinkle of additional cinnamon if desired.

Peach Crisp

As my son said when he took his first bite (mind you, he is 2) … “Yeah Baby!”.  I’ve got a long road ahead with him.  Crazy bones.

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He’s intense and serious just like my Dad.  Did I say serious?  And he can furrow his eyebrows like nobody’s business.  He’s sweet to his Mama though and loves the ladies…

On to the peaches baby, time is a wastin’!  (Lindsey L. this recipe is inspired by you, super quick and your little one can even have a bite!  More quick savory dinner recipes to come for you too my dear.)

Peach Crisp

by: Cristen at www.foodandswine.com

Ingredients for Fruit Mixture:

1 1/2 lbs. of frozen peaches (Use up to 2 1/2 lbs. here if you like a higher fruit to crumble topping ratio.  We like plenty of crumble, just enough fruit so 1 1/2 lbs. works for us.)

1 C sugar (have sweet fruit? decrease sugar a bit)

1-2 tsp cinnamon

2 TBSP flour

2 tsp vanilla bean paste or vanilla extract

dash of salt

2 T softened butter, cut into chunks

Ingredients for Crumble Topping:

1 C flour

1/2 C sugar

1/2 C butter, cold

1/4 C oatmeal

dash of salt

Combine peaches, sugar, cinnamon, flour, vanilla and salt in a large mixing bowl.  Toss together to combine.  Pour into well buttered/greased 8×8 glass baking dish, dot with butter.  In a small mixing bowl combine crumble topping ingredients: flour, sugar, butter, oatmeal and salt.  Press together with a fork until mixture resembles coarse crumbs.  Place on top of fruit mixture, evenly.  Bake at 350 degrees for 45-55 minutes until topping is golden and you see the fruit mixture producing slow bubbles on the edges of the topping from underneath.

Note: If desired, use up to 1 1/2 or even 2 lbs of fruit.  Be sure to increase thickening if necessary and change pan size to accommodate.

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