Summer Peach Crisp
- Cook & Prep: 1 h 20 m
- Serving: 18
-
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.
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