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Peach Crisp

From ALLAIRE TIMBERS INN

Prep Time:

25 minutes

Cooking Time:

25 minutes

Yield:

6 servings

Ingredients

  • 5 large ripe peaches, pitted and cut into chunks
  • 1 lemon, zested and juiced
  • 3 tablespoons all-purpose flour
  • 1/4 cup tightly packed brown sugar
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup golden raisins
  • Pinch kosher salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 1/4 stick cold unsalted butter, cut into pea sized pieces
  • 1/2 cup sliced almonds
  • Pinch kosher salt
  • 1 to 2 tablespoons cold water

Directions

For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt

For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins

Preheat the oven to 350 degrees F

For the filling: Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping: Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly. Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The ideas is to look very crumbly and craggy. Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping brown and crispy.