PEACH CRISP

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Peach Crisp image

Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h10m

Number Of Ingredients 13

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
2 tablespoons water
1/3 cup coarsely chopped almonds
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
Vanilla ice cream, (optional)

Steps:

  • For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
  • For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
  • 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 the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.

Nutrition Facts : Calories 364 g, Fat 13 g, Fiber 6 g, Protein 6 g

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