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Sunday, October 7

Peach-almond crisp

Flour, all-purpose
½ cup
Rolled oats
1 cup
Sugar, brown, firmly packed
½ cup
¼ teaspoon
Ginger, ground
1 teaspoon
Cinnamon, ground
½ teaspoon
Butter, unsalted, cold, cut into pieces
½ cup
Almonds, sliced
1 cup
¾ cup
Tapioca, quick-cooking
2 tablespoons
Ginger, fresh, peeled, grated
1 teaspoon
Peaches, pitted, diced
2 ½ pounds
  1. Place an oven rack in the lower third of the oven, and preheat to 350°F. 
  2. Grease a 12-inch oval or 9-by-13-inch rectangular baking dish with a 2 quart capacity. 
  3. To make the topping, in a bowl, stir together the flour, oats, brown sugar, salt, ground ginger, and cinnamon. 
  4.  Cut the butter into the flour mixture until it is crumbly. 
  5. Add the almonds, and toss to mix. 
  6. Cover and refrigerate while preparing the filling. 
  7. To make the filling, in a small bowl, stir together the sugar, tapioca, ginger, and salt. 
  8. Place the peaches in a large bowl, and sprinkle with the sugar mixture, and toss to coat evenly. 
  9. Spread the peach mixture in the prepared baking dish. 
  10. Sprinkle the topping evenly over the peaches. 
  11. Bake until the topping is crisp and golden brown, and the peach filling bubbles slowly, about 50 minutes. 
  12. Serve warm.

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