Juicy, ripe peaches star in this easy-to-make dessert, but you can also substitute other stone fruits like nectarines or plums -- or even combine several. To make mealtime preparation easier, consider preparing this crisp in advance and then keeping it at room temperature for a few hours. Just before serving, reheat it in a warm oven.
Body+Soul, September 2006
- Prep Time 35 minutes
- Total Time 1 hour 10 minutes
- Yield Serves 6 to 8
For the Topping
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 2 tablespoons water
- 1/3 cup coarsely chopped almonds
For the Filling
- 3 1/2 pounds ripe peaches (about 11 medium peaches)
- 1 tablespoon fresh lemon juice
- 2 tablespoons all-purpose flour
- 1/4 cup sugar
- Vanilla ice cream, (optional)
- For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
- For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
- In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.