Thursday, July 27, 2017

Rosie Makes A Peach Crisp.

 Ahhhh...  Peaches.
Just Ahhhhhhhh...

I've already made peach ice cream.

 And I've made a peach syrup for my waffles.

Now, I'm making a peach crisp.
And it's gonna be good.

 Peach Crisp
 For the topping: 

In a food processor, pulse to combine:
cup flour
cup sugar
⅓ brown sugar
1 cup oats
¼ tsp nutmeg
¼ tsp cinnamon
¼ tsp kosher salt

Add 1 stick unsalted butter, chilled, cut into ¼-inch dice.  Pulse 15 or so times until you have the texture of coarse meal.

Add in 1 cup chopped pecans.  Pulse about 5 times to combine. 

Refrigerate topping while you make the filling.

For the filling:
6 cups sliced peaches
zest and juice of ½ lemon
1/4 cup sugar
1 TB cornstarch
Mix all together.

 Spread the peach mixture evenly in a buttered
 9 x 13 inch baking dish.

 Sprinkle the topping evenly over the peaches.

 Bake in a 350° oven for about 40 minutes, rotating halfway through baking,
covering with foil if the topping gets too dark.  You want it nice and bubbly.

 Serve with vanilla ice cream.

 Now, if you want to throw in
some more fruit, say some
strawberries, blueberries,
and blackberries,
feel free to do so.

It only gets better!

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