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Peach Crisp

Con Poulos
Serves 8 Hands-On Time: 20m Total Time: 1hr 15m

Ingredients

  • 5 pounds peaches (about 12), each cut into 8 wedges
  • 1/3 cup granulated sugar
  • 3/4 cup plus 1 tablespoon all-purpose flour
  • 1 1/4 cups light brown sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 cups rolled oats
  • 1 cup almonds, roughly chopped

Directions

  1. Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish.
  2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
  3. Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.
By Sara Quessenberry,  August 2009
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Quick Tip

Ripe stone fruits should yield slightly when gently squeezed. Plums should have dull, not shiny, skins.

Nutritional Information

  • Per Serving
  • Calories 638
  • Fat  28g
  • Sat Fat  12g
  • Cholesterol  45mg
  • Sodium  76mg
  • Protein  11g
  • Carbohydrate  92g
  • Fiber  8g
What does this mean? See Nutrition 101.

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