By Yossy Arefi
I am including 2 fruit crisp recipes. Serve them warm, ideally with ice cream.
Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert.
INGREDIENTS
Yield: 8 servings
- 3 pounds peaches (about 8), peeled and cut into ½-inch slices
- ⅓ cup/67 grams granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon cornstarch
- Fine salt
- 1 cup/128 grams all-purpose flour
- ½ packed cup/100 grams light brown sugar
- ½ cup/45 grams rolled oats
- ½ cup/113 grams unsalted butter, soft but cool and cut into pieces
- Vanilla ice cream (optional), to serve
PREPARATION
- Heat oven to 375 degrees with a rack in the center.
- In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
- To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
- Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
- Serve warm, with vanilla ice cream on top, if using.
My Picky Mother 