Peach Crisp
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
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
.
Similar Recipes
Quick Tip
Ripe stone fruits should yield slightly when gently squeezed. Plums should have dull, not shiny, skins.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
