Wednesday, July 18, 2012

White Peach Crisp

We recently enjoyed a large box of white peaches. Usually peaches go quickly in our home, with Steve and me applying our respective culinary skills - Steve makes peach martinis or sangria, I make a peach dessert. With the last few peaches about to go bad, I made a white peach crisp. Moldy, mushy peaches would be a tragedy!

I love making simple fruit desserts like cobblers, crisps, and crumbles. They are the perfect vehicle to highlight fresh fruit, and are less fussy than pies and tarts. The only real sacrifice in making this peach crisp is having to peel the peaches (tedious work, even with a good paring knife) and turning the oven on during the hot summer months.

This dessert pairs well with vanilla ice cream or plain yogurt (hey, dessert for breakfast!).

  • White Peach Crisp

  • print this recipe

  • 6 fresh peaches, peeled, pitted and sliced
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons flour
  • 1 cup oatmeal
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, diced

Preheat the oven to 375 degrees. Butter the inside of a 9x13 baking dish. In a large bowl, mix peaches, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top. Combine remaining white sugar, brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches. Bake for 45 minutes, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree oven for 20 to 30 minutes, until warm.


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