Let’s make use of the fruits of summer in one of the best and easiest desserts, the crisp. A crisp is like a deep-dish pie without a crust, usually made in a large ramekin or small casserole.
The best ingredients are juicy fruits such as peaches and softer berries, which mix with the sugar-and-flour crumb mix and form a thick sauce. The remaining crumbs brown to a crisp topping in the oven, thus giving this dessert its name.
Peaches and nectarines are so closely related that seeds from either one can produce trees that bear either fruit.
Nectarines tend to be smaller and sweeter than peaches and lack the peach’s characteristic fuzz.
Use them in the accompanying recipe that also uses almonds in the crumbs. If you feel a little more adventurous, throw in a few cherries or blackberries.
PEACH CRISP
Preparation time: 35 minutes
Cooking time: 45 minutes-1 hour
Yield: 6 servings
3/4 cup light brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup toasted blanched almonds, finely ground
Pinch salt
5 cups sliced fresh peaches
Juice of 1 lemon
1/4 cup amaretto liqueur, optional
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
Ice cream, optional
More Top Picks Best Electric Golf Caddies For Seniors
Mint sprigs for garnish
1. Heat oven to 400 degrees. Butter six 5-inch ramekins or a medium casserole dish; set aside.
2. Combine sugars in a medium bowl; set aside 1/2 cup of mix for later use. To remaining sugar add melted butter, flour, almonds and salt and mix well. Set crumb mixture aside.
3. Combine peach slices in large bowl with lemon juice and amaretto, if using. Mix well.
4. Combine remaining 1/2 cup sugar mix, vanilla extract and cinnamon in a small bowl. Mix well. Stir into peach mixture. Transfer peaches to ramekins or casserole dish, sprinkling a little of crumb mixture in with fruit. Distribute remaining crumb mixture evenly over fruit. Set ramekins or casserole on sheet pan to catch spillovers; place on the lower rack of oven.
5. Bake until juices are bubbling from side of dish, top is browned and center is hot, about 45 minutes for ramekins or an hour for casserole. Cool on wire rack until just warm. Serve with ice cream. Garnish with mint sprig.
Nutrition information per serving:
Calories …… 440 Fat ………… 19 g Cholesterol .. 45 mg
Sodium …… 50 mg Carbohydrates .. 68 g Protein …….. 3 g