When I think of summer, I think of peaches.. there are few things in the world that are as good as the peaches I have eaten in South Jersey – juicy, drippy, goodness. Well, I am in Southern California, and bought some peaches that were begging to be used up. I found this recipe for Peach Crisp in my America’s Test Kitchen Cookbook. Unfortunately, I did not have as many peaches as the recipe called for, because two of them had gone bad, but I used what I had: 4 large peaches. Reading over the ingredients, I found I had everything except for lemon zest to make this dish, so make it I did. And yummy it was.
adapted from America’s Test Kitchen Cookbook (15th Anniversary Edition page 804)
- 3 lbs of peaches, peeled, pitted and cut up into bite size pieces
- 1/4 cup sugar
- 1 1/2 Tbsp lemon juice
- zest of 1 lemon, optional
- 6 Tbsp all purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 tsp cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp salt
- 5 Tbsp cold butter, cut into small pieces
- 1/2 cup pecans, roughly chopped
Preheat the oven to 375 F
Place the peach pieces in a pie dish. Add the sugar and lemon juice and stir to combine.
In a small bowl, combine the flour, brown sugar, white sugar, cinnamon, nutmeg, and salt. Stir with a fork. Add the pieces of butter and work with your hands to combine them into a crumb like topping. Stir in the pecan pieces.
Spread the crumb topping across the top of the peach filling.
Bake in the preheated oven for 40 minutes. Cook an additional 5 minutes at 400 if the topping is not browned.
Serve warm. Great with ice cream of whipped cream.