Peach Crisp

From Food Stylist Donna Huttnen

Ingredients for the Filling:

  • 10 large ripe peaches, pitted and cut into chunks or slices
  • 1 lemon, zested (2 tsp. of zest -- yellow rind NOT white pith)
  • 2 tbsp. all-purpose flour
  • 2 tbsp. corn starch
  • 1/3 cup tightly packed brown sugar (adjust sugar to sweetness of peaches)
  • 1/4 cup white sugar
  • 2 tbsp. lemon juice
  • 1/4 tsp. almond extract
  • Pinch kosher salt

Ingredients for the Topping:

  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 stick cold unsalted butter, cut into pea-sized pieces
  • 1/2 cup sliced almonds (optional)
  • 1 tsp. cinnamon
  • Pinch kosher salt
  • 1 to 2 tbsp. cold water

Directions for the Filling:

  • Toss the peaches in a large bowl with the zest and lemon juice.
  • Add the rest of the ingredients and stir to combine.
  • Put into well greased or sprayed casserole

Directions for the Topping:

  • Combine all of the ingredients (except almonds and water) in a food processor.
  • Pulse until combined. This will take about 30 seconds.
  • Add water, 1 tbsp. at a time until mixture is clumpy but crumbly.
  • Stir in almonds.

Final Steps:

  • Top peaches in casserole with the topping.
  • Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly.
  • Place the casserole on a sheet tray and bake in a 350 degree preheated oven for 30 to 40 minutes or until the filling is hot and bubbly and the topping is brown and crispy.
  • Sprinkle with powdered sugar when you serve. Serve with whipped cream or ice cream and fresh berries.