Summer Peach Crisp
- Cooking and Prep: 1 h 20 m
- Serves: 18
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Contains:
Ingredients (11)
For Crisp Topping
For Peach Filling
Start Cooking
For the Crisp Topping
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Combine flour, sugars, cinnamon, and salt in a food processor.
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Add margarine and pulse until clumps form.
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Set aside.
To Make Peach Filling
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Whisk the sugar with the cinnamon or vanilla powder.
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Add sliced fruit, lemon juice and zest, toss.
Note:
To skin peaches easily: boil water, score peach skins, and then submerge peaches in boiling water for about three minutes. Let cool, and peel.
Tip:
Vanilla powder is an exciting spice, both pareve and kosher, made by Nielsen-Massey. It is vanilla flavoring in a powder form.
To Assemble Peach Crisp
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Preheat oven to 350 degrees Fahrenheit.
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Spread peach mixture on the bottom of a greased 9- x 13-inch glass baking dish.
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Crumble topping evenly over fruit and gently pat down.
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Bake for approximately 1 hour or until golden brown.
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Replies:
I would do this. Make the crisp components and freeze then cut fruit and put frozen topping and let defrost before baking.
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-
Replies:
I would do this. Make the crisp components and freeze then cut fruit and put frozen topping and let defrost before baking.
1.jpg "Mexican Churros with Chipotle Chocolate Sauce")
.jpg "Paleo Pie Crust")
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