Crisp Topping

NutritionSortLoading...
Loading...

½ cup all-purpose flour or old fashioned rolled oats

½ cup almond flour

½ cup brown sugar

1 teaspoon kosher salt

5 tablespoons unsalted butter, melted

Select allAdd

SortLoading...
Loading...

Peach Filling

4 large peaches or 5 medium peaches halved and pitted

⅓ cup brown sugar

3 tablespoons all purpose flour or cornstarch

2 tablespoons lemon juice

1 tablespoon brandy (optional)

1 teaspoon grated orange zest

1 teaspoon vanilla extract

½ teaspoon ground nutmeg

½ cup roughly chopped pecans

Select allAdd

1. Preheat oven to 350°F. Prepare an 8 or 9 inch baking pan or pie dish.

2. Make the topping: In a medium bowl, combine flour brown sugar and salt. Pour in the melted butter and then gently stir with a fork until clumps form and all the flour is moistened. Large. Clumps are okay, you can break them up once the topping has some time to freeze. Place the bowl in the freezer so the butter can firm up while preparing the filling.

3. Prepare the filling: In a large bowl, beat the ½ cup butter and granulated sugar. Cut the peaches into small chunks. Place the peaches in a large bowl and add the brown sugar, flour, lemon juice, Brandy, (if using), orange zest, vanilla and nutmeg. Toss until all the ingredients evenly coat the peaches.

4. Transfer the peaches and any accumulated juices to the pan or pie dish. Sprinkle the chopped pecans on top.

5. Remove the crisp topping from the freezer. Use your fork or fingers to break up any clumps that are larger than a garbanzo bean. Sprinkle the crisp topping on top of the peach wedges in an even layer.

6. Bake until the crisp is browned on top, you can hear the peach slices sizzling and a fork easily slides into a peach wedge, 1 hour to 1 hour, 5 minutes. Remove from the oven and enjoy straight away for a warm, satisfying treat. If not enjoying immediately, let the crisp rest at room temperature to firm up before storing, covered, in the refrigerator for up to 3 days.