Tuesday, September 7, 2010

Peach Crisp

Well after picking all of that fruit I needed to prepare some fruit desserts. The peaches were ripe right off of the tree so I figured that was what I should start with. I really love cobbler made with oatmeal and nuts. Crunchy crumbs with tender sweet fruit yummy.

The recipe comes from The America's Test Kitchen Family Baking Book.

Peach Crisp

3 pounds peaches
1 tbsp cornstarch
1/3 to 2/3 cup sugar
1 tea lemon juice
1/4 tea almond extract

1/2 cup almonds
1/2 cup oats
1/2 cup flour
1/4 cup light brown sugar
2 tbsp sugar
1/4 tea cinnamon
1/8 tea nutmeg
1/8 tea salt
6 tbsp melted butter

Preheat oven to 400 degrees. Mix all fruit ingredients in a large bowl and pour into a 8X8 baking pan. Cover with foil and bake until fruit is hot and has released its juices, 20 to 25 minutes.

Meanwhile, pulse almonds, oats, flour, sugars, cinnamon, nutmeg and salt together in a food processor until nuts are chopped. Drizzle with the melted butter and pulse until the mixture resembles wet sand.

Remove fruit from oven and uncover. Sprinkle the topping evenly over the fruit. Bake the crisp until the topping is a deep golden brown and the fruit is bubbling, about 15 minutes. Let the crisp cool for 10 minutes before serving.

It can be served with vanilla ice cream or whipped cream. I actually just poured a small amount of heavy cream over the top for some extra creaminess.

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