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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Juicy,ripe peachy star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums - or even combine several. To make mealtime prepararton even easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven. Ingredients:
1/2 cup all-purpose flour |
1/2 cup quick-cooking oats |
1/3 cup sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 cup canola oil |
3 1/2 lbs ripe peaches (about 11 medium peaches) |
1 tablespoon fresh lemon juice |
1/2 cup all-purpose flour |
1/3 cup sugar |
vanilla ice cream, for serving (optional) |
2 tablespoons water |
1/3 coarsely chopped almonds |
Directions:
1. FOR THE TOPPING: Preheat the oven to 375F, with the rack in the middle position.
2. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look llike clumpy wet sand. Stir in almonds and set aside.
3. FOR THE FILLING: In a large saucepan of boiling water, working batches , blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cold enough to handle, peel off skin, halve, pit and cut peaches into 1/2-inch wedges.
4. In a medium bowl, mix together peaches, lemon juice, flour and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until topping turns a deep, golden brown and the filling is bubbling around the edges, 30-35 minutes. Serve warm or at rooom temperature with vanilla ice cream, if desired.
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