Monday, August 2, 2010

Decadent Peach Crisp

Health nuts have given the Crisp a reputation that is anything but decadent. Recipes abound for Crisps that are low-fat, low-carb, gluten-free, etc. If you're looking for one of those recipes, look elsewhere.

This crisp has all of the richness one deserves when indulging in dessert. This is the kind of crisp that is served up in fancy restaurants in mini cocettes garnished with raspberry sauce and mint. Actually, that sounds kind of good... but this recipe is a lot less fussy. Feel free to fuss if you wish, but it isn't required.

For the filling:

Slice about 10 fresh peaches into a 9x13" pyrex baking pan, or similar. The peaches should fill the pan, but leave at least .5 inches at the top of the pan for the filling.

Toss the peaches with:
--the zest and juice of 1 lemon
--1 tbsp vanilla
--4 tbsp flour
--1/2 cup brown sugar (lightly packed)
--4 tbsp sugar (or, to taste-- less if the peaches are sweet!)
--pinch of salt

To make the toping, combine in a food processor (or, in large bowl)
--1 cup of unsalted butter (2 sticks)
--3/4 cup of brown sugar (lightly packed)
--3/4 cup of white sugar
--2 tbsp water

Process or mix until light and fluffy. Add
--2 cups flour
--1 cup rolled oats
--pinch of salt

Pulse with the food processor (or crumble together with your fingers) until just combined... should be chunky.

Sprinkle topping onto the peaches.

Bake at 350 degrees F for 30 minutes, or until the filling is bubbly and the topping is lightly browned.

Enjoy in small quantities with a large scoop of vanilla ice cream!

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