Description
This crisp is nearly equal parts fruit to crisp, just the way I like it. You don’t have to add anything to the peaches ahead of time as long as they are ripe and juicy. Other stone fruits will also work. If they’re lacking the juicy factor, sprinkle a little sugar on them in advance to draw the juices out.
Ingredients
Scale
- about 2 c. ripe peaches, diced
- 1/3 c. unbleached all-purpose flour
- 1/4 c. oats
- scant 1/4 c. brown sugar
- 3 tbsp. unsalted butter
- pinch of sea salt
Instructions
- Preheat oven to 375 degrees.
- In two 4-inch ramekins or one small baking dish, add diced peaches.
- In a small bowl using a pastry blender or fork, mix together flour, oats, brown sugar, butter, and salt until mixture resembles coarse meal.
- Stir 1/4 cup of the mixture into the peaches. Cover peaches with the remaining mixture.
- Bake 20-25 minutes or until golden.
- Serve warm with cream or ice cream.
Notes
• This crisp is pretty basic, but allows the flavors of the peach to shine. If you’re wanting to spice it up a bit, try adding fresh mint, fresh basil, or cardamom to the mixture. I think it would pair nicely.
