Peach Crisp (Revisited) in Ramekins with Oat Nut Topping

Served at C’s engagement party July 2013

Last night, I went back to one of my favorite summertime desserts, peach crisp. I love that the flavor is simply peachy.  I tried a new topping recipe because I wasn’t really satisfied with the one I had been using.  This new recipe incorporates nuts, which I think really add a lot to the recipe.  It also includes oats, which was a must for me.  The topping was crisp and slightly sweet, but you could really taste those nuts!

Another challenge is always making sure that the peaches and topping are neither under- or over-baked.  Cranking up the heat towards the end of the bake time really helped to crisp the topping

In preparation to serving this as individual desserts, I used six 5 ounce ramekins for this recipe.

PEACH CRISP

FILLING INGREDIENTS

4 cups (about 7 small) fresh peaches, blanched for 15sec in simmering water, peeled and cut into 1/2 inch dice

2 TBSP corn starch (this varies depending on the juiciness.  Mine were pretty juicy and the the peaches were well coated with a slurry)

pinch of cinnamon and salt

1/2 tsp grated fresh ginger (optional)

2 TBSP sugar (optional, depending on the sweetness of your peaches)

TOPPING INGREDIENTS

1/2 cup + 2 TBSP Flour

1/4 cup oats

1/4 cup brown sugar

1/4 cup white sugar

6 TBSP cold butter, cut into cubes

1/4 cup nuts

pinch of salt

INSTRUCTIONS

In a food processor, pulse all of the topping ingredients until the butter is well incorporated.

Slowly add water (about 1 1/ TBSP) until the dough comes together but us still crumbly.  Set aside and work on the fruit filling.

In a medium bowl, combine the filling ingredients.  The peaches should be well coated with cornstarch, like a thin batter.

Fill the buttered ramekins with peach mixture up to the rim, then sprinkle a generous mound (don’t pack) of topping on each ramekin.

Place the ramekins on a foil-lined baking sheet for baking.

Bake at 325 for about 20 minutes, until the juice just begins to bubble

Increase the heat to 400 degrees and bake for another 5 minutes or so until the topping is crisp and golden.

Let cool till slightly warm or room temperature.  Serve with vanilla ice cream

Cherry Crisp

INGREDIENTS-FILLING
8 cups pitted cherries
1/4 c sugar
2 tbsp cornstarch

INGREDIENTS-TOPPING
1/4 c flour
1/4 c oats
1/4 brown sugar
4 tbsp cold butter
1/4 c sliced almonds
Pinch salt

DIRECTIONS
Combine the filling ingredients and pour into a 7X9 baking dish
Combine all the ingredients of the topping except for the butter and almonds in a small bowl. Cut in the butter until. The topping resembles coarse sand. Mix in the almonds, then top the filling completely
Bake at 350 for about 45 minutes until filling is bubbly and topping is browned and crisp

Back Home-Peach Crisp Recipe

This past weekend, we braved the July heat and traveled to my parents house located in the kiwi capital of the USA.  We were in town for wedding in Sacramento but decided to visit my old stomping grounds.  Luckily, it is the middle of peach season so we spent Saturday morning picking tree-ripened peaches which became pie within hours.  Nothing beats farm fresh fruit!

Then it was off to the one and only Casa Lupe.  The restaurant hasn’t changed too much since I was a kid.  Tasting their salsa (it’s the best…not hot but spicy with cumin, tomato, celery and onion) reminds me of summers when I was a kid.  Binh tried the carnitas which were very good.  Cut into large chunk and dry (without) sauce was a different presentation than most.

Visits with my old friend C and T was wonderful!  She was so sweet down to her small town charm. We had brough some plums from my mom’s fruit cocktail tree that we picked that morning.  She had a table full of munchies and sent us home with her prized tomatoes, cucumbers and plum jam.

J and J brought their 2 kids over for lunch on Sunday.  We had so much fun getting to know the kids.  They loved being in the pool….actually the little one couldn’t get enough, but the older one was sort of a scardy cat.

Being back home, moving a little bit slower and seeing families together made miss appreciate the small town charm that I was once proud to move away from.  I can see the quality childhood I got from living there.  I may not have had all the opportunities some big city kids had, but not many people can say that they grew up in the little town I called home.

After I came home, I started making peach crisps with the peaches we hand carried

INGREDIENTS
About 6 peaches, cute into large chunks
Small amount of cornstarch
Few dashes of cinnamon
Blackberries (optional)
1-2T brown sugar

Crisp: this always makes extra
3/4c flour
1/2c sugar
1/4 brown sugar
pinch salt
1/2c oatmeal
sliced almonds (optional)
1 stick butter

Combine peaches, starch, cinnamon, brown sugar in a small baking dish.
Work crisp ingredients with hands until crumbly. Top peaches with crisp.
Bake in 350 degree oven for about 20-30 minutes until peaches cooked, but still firm and juices have thickened