Peach Crisps

Name: Peach Crisps
Cook time: 1 h
Total time: 1 h 40 min
Yield: 12
Ingredients: 1 c. all-purpose flour; 1/4 c. granulated sugar; 1/4 c. light brown sugar; 2 tbsp. light brown sugar, combined with above brown sugar; 1/2 c. rolled oats; 7 tbsp. cold unsalted butter; 1/4 tsp. salt; 3 lb. peaches; 1/4 c. cornstarch; Ice cream, optional

Published: Jun 11, 2009

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Yields:

Cook Time:

1 hr

Total Time:

1 hr 40 mins

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Paul Virant bakes his simple peach crisps — a classic Southern dessert — in individual ramekins, but the sweet summer fruit and crunchy, buttery topping could be prepared in a single baking dish as well.

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Ingredients

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
2 Tbsp. light brown sugar, combined with above brown sugar
1/2 cup rolled oats
7 Tbsp. cold unsalted butter
1/4 tsp. salt
3 lb. peaches
1/4 cup cornstarch
Ice cream, optional

Directions

1. Step 1Make the topping: In a food processor, combine the flour, sugars, oats, butter, and salt and process until the mixture resembles coarse meal.
2. Step 2Make the filling: Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a large rimmed baking sheet. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
3. Step 3Preheat the oven to 325 degrees F. Butter and sugar 12 5-ounce ramekins and arrange them on a large, rimmed baking sheet. Spoon the peaches into the ramekins and sprinkle with the topping.
4. Step 4Bake the crisps for about 1 hour, until the filling is bubbling. Remove the ramekins from the oven and increase the temperature to 400 degrees F. Bake the crisps on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.