Peachy Keen

As luck would have it I had  two friends deliver fresh peaches to my door on Tuesday.   The kind of peaches that drip down your elbow when you bite into them, you know… those kind of peaches!!!

What to do , What to do, after eating a dozen or so I decided to make a Peach Crisp, and although I’m not necessarily a cooked peach fan this crisp was to die for.  Part of it may be because when I cut the peaches I cut them into chunks instead of slices.  (Slices make me think  of canned peaches which aren’t my favorite. )

Enjoy!

Peach Crisp

Ingredients

Filling:

6 large peaches, pitted and cut into chunks

1 lemon zested and juiced

3 tablespoons all purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1 teaspoon vanilla extract

pinch of salt

 

For the topping:

1 1/4 cups all purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1 1/ 4 stick cold unsalted butter, cut in pieces

1/2 cup chopped pecans

pinch of salt

tablespoon of water (if needed)

 

Directions:

Preheat the oven to 350 degrees F

For the filling:

Toss the chunked peaches in a large bowl with the zest and the lemon juice.  Add the rest of the ingredients and stir to combine.  Pour the filling into a baking dish.  I used a 9 inch deep dish pie pan but you could easily use an 8 1/2 by 11 inch rectangle as well.

For the topping:

Combine all of the ingredients in a food processor except the water.  Pulse until combined.  Add water if it looks too dry.  If you don’t have a food processor or don’t feel like dragging your’s out you can do this in a mixing bowl, use your hands to mix the butter and the dry ingredients into a crumble top.

Sprinkle the topping on the filling.  There is a lot of topping so go ahead and pile it on evenly.  I love topping and it’s great to have a bit of topping with each bite of peachy goodness.

Place the crisp in the oven for approximately 30 minutes.  The filling should be bubbly and the  topping lightly brown.  Unless you want to clean your oven, I would put a jelly roll pan under your crisp to catch the liquid that will inevitably bubble over.  Enjoy!

 

 

 

 

 

 

 

 

 

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