When I saw this recipe in the most recent issue of Food Network Magazine I knew I wanted to try it before peaches where nowhere to be found at my local supermarket. Truth be told though, I’ve had more bad peaches this summer than good ones. What’s up with that? I found that while I brought them home from the supermarket rock hard so I could eat them over the course of a week, within a few days the skin was wrinkling on some of them and others were completely rotten. To make sure the peaches I used for this Peach Crisp were good I opted to buy tree ripe peaches that were quite enormous but thankfully perfectly ripe (hence the name) without being overly sweet.
To start I made the crisp topping by mixing together old-fashioned oats, almond flour, light brown sugar and salt in a bowl. I then added in melted butter and stirred everything together with a fork until the mixture began to form clumps. Now, I used almond flour, as that is what the recipe called for and I had some because I want to try my hand at making macarons, but, you easily swap the almond flour out for all-purpose flour. I placed this in the freezer as I worked on the peach portion of the dessert.
I sliced the peaches in half and then sliced each of the halves into halves (basically I quartered the peach) and then sliced each piece into thirds. In the end, each peach should give you 12 slices. The peaches I used were so large that I probably could have gotten away with just using 3.
I transferred the slices to a large bowl and added in brown sugar, flour, orange juice, vanilla extract and nutmeg. The original recipe called for lemon juice, brandy (optional) and orange zest. I had already decided I wasn’t going to use orange zest in the recipe. Truthfully, I didn’t feel like buying an orange for a teaspoon of zest, but, I ended up completely forgetting to get a lemon when I went food shopping. And while I did have brandy on hand, it was apple flavored and I just didn’t think the flavors would go well together. Thankfully though I did have orange juice which is a good substitute for lemon juice and gave me some of the orange flavor the zest would have. I decided to use 3 tablespoons of the orange juice since the original recipe call for 2 tablespoons of lemon juice and 1 tablespoon of brandy and since I had so many peach slices I figured the extra liquid wouldn’t hurt.
Once the peaches and other ingredients were mixed together well – I made sure that the peaches were coated by the mixture – I transferred them to my dish along with any juices that remained.
I then topped the peaches with chopped pecans and the crisp topping. I used my hands to break up the slightly frozen topping into small pieces that I scattered on top of the peaches.
After baking it in a 350 F preheated oven for about an hour I let it cool on a wire rack. Once cooled I covered it with aluminum foil and refrigerated it. To enjoy, I heated it up a spoonful or two and topped it with vanilla ice cream.
1/2 cup old-fashioned oats
1/2 cup almond flour*
1/2 cup light brown sugar
1 teaspoon Kosher salt
5 tablespoons unsalted butter, melted
4 large peaches or 5 medium peaches (about 2.5 pounds)
1/3 cup light brown sugar
3 tablespoons flour
3 tablespoons orange juice**
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans***
* Could use all-purpose flour
** Original recipe called for 2 tablespoons lemon juice, 1 tablespoon brandy (optional) and 1 teaspoon grated orange zest
*** Could use walnuts instead
Preheat the oven to 350 F.
Make the crisp topping: In a medium bowl whisk together the oats, flour, sugar and Kosher salt. Pour in the melted butter and use a fork to stir everything together. Once the mixture begins to clump place in the freezer while working on the peach filling.
For the peach filling: Cut each peach in half and remove the pit. Cut each half in half and then slice each half into thirds. Place the peach slices in a large bowl and add in the sugar, flour, orange juice, vanilla and ground nutmeg. Give everything a few good stirs to make sure each peach slice is evenly coated.
Transfer the peaches to a 9-inch pie dish. Sprinkle the chopped pecans on top.
Remove the crisp topping from the freezer and using your hands break the topping into small pieces and scatter on top of the peaches in an even layer.
Bake in the preheated oven for an hour. Until the crisp topping is lightly browned and you can easily slice into one of the peach slices.
Remove from the oven and enjoy right out of the oven or place on a cooling rack to cool. If you are planning on refrigerating it for later, cool to room temperature and cover with aluminum foil to refrigerate until ready to enjoy.
Serve on its own or enjoy with ice cream!
Recipe from Vallery Lomas