Sweet. Silky. Gooey. Crisp. Crunchy. Buttery. Not healthy, but oh so good. The theme of our most recent cooking club was all things "Southern" - mac and cheese, creamed corn, corn bread, bbq chicken, okra, sausage balls, and a food coma. I agreed to make a peach dessert and since fruit pies scare me I thought a crisp would be perfect. I loved this blogger's idea of using this recipe for the filling, and this recipe for the topping and I also love that she's a fellow librarian. I may have to ask her to be my friend. I haven't been happy with peaches I've been picking up lately, and this past weekend was no exception - they were mealy. But I had a handful of ripe and juicy nectarines and I figured they would be perfect in place. I adapted the recipes a bit, holding back on the sugar, adding agave to sweeten the filling and adding in some crystallized ginger. Ina Garten's recipes always lean toward the overly sweet side so if that's your thing, great, but next time I may add even less sugar. I served this with some creamy and decadent custard which was mean and unnecessary. This crisp is great on it's own, or how about some whipped cream or vanilla ice cream?
Serves 8. Allow 1.5 hr
Filling
7 large peaches or nectarines (I used 5 nectarines and 2 peaches)
1 T flour
1 T corn starch
1/4 c sugar
2 T agave nectar
1 T crystallized ginger, chopped finely
1 T lemon or orange zest
In a large pot of boiling water, immerse peaches for 30 seconds to 1 minute. Strain and run under cold water. Peel skin off peaches and slice up into cubes. Throw into medium baking dish. Toss with remainder of ingredients. Preheat oven to 350.
Topping
1 1/2 c flour
1 c oats
1/2 c sugar
1/2 c brown sugar
1 t cinnamon
pinch of salt
2 sticks soft butter (I know)
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