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Caption: spiced peach crisp celebrating summer peaches
Caption: I can live through
the heat of summer knowing that peaches are in their prime.
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Caption: I cringe a little but I will splurge at the farmer's market for rosy-orange peaches. I'm one of those who picks through the pile looking for the best ones; the ones that are heavy like a baseball and give slightly when you squeeze them so they don't over ripen. But I always pick one that is just ripe so I can consume it immediately.
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Caption: Sometimes I cut it into slices and I cheer when the pit comes out easily. Other times, I'll find a nice place to sit and eat it with the juices running down my arm. In these instances, I'll try to be discreet and pick the fibers out of my teeth. Peach eating is never a lady-like activity.
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Caption: Baking with peaches is another favorite summer pastime. I'll crank on my oven and sweat in my kitchen if it means I can have peach pie, peach cobbler, or peach crisp. And that's what I did a few weeks ago immediately when I got home from my internship after seeing a peach crisp in a copy of Bon Appetit magazine. I wanted that for dessert.
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Caption: spiced peach crisp
Serving Size: 8 // Time: 1 hour
Caption: Fruit:
5 peaches, sliced in 8 wedges
1/2 cup of brown sugar, packed
1/4 cup of granulated sugar
1 lemon, grated for zest
3 tablespoons of lemon juice
1/2 teaspoon grated cinnamon
1/2 teaspoon garam masala
(optional)
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
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Caption: Wash, pit, and cut peaches
into 8 wedges.
Place in a large bowl and toss
with the brown sugar, granulated sugar, lemon zest, lemon juice, cinnamon, garam masala, nutmeg, and salt.
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Caption: Topping:
1/2 cup butter (1 stick),
chilled & diced
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/4 cup almonds (or other chopped nuts)
2/3 cup brown sugar, packed
1/2 teaspoon salt
Caption: Pre-heat the oven to 350 degrees Fahrenheit.
Place all topping ingredients in a medium bowl. Using a pastry cutter or fork, cut down the topping so the butter reduces to approximately pea-sized chunks and everything is thoroughly combined.
Dump all the peaches in a baking dish and sprinkle on the topping.
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Caption: Bake for 25-35 minutes or until the fruit is bubbling and the topping is golden brown.
Serve immediately with ice cream, yogurt, or as is.
It will keep at room temperature for 2-3 days. After that, store in the refrigerator if it lasts that long.
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Caption: Enjoy!
View full post at:
http://kneadbakecook.com/blog/2015/7/21/spiced-peach-crisp
kneadbakecook.com
Instagram: @karablakechin
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