September 15, 2010

Peach Crisp

I have been a complete slacker on the recipe of the week.  I've tried quite a few new ones, but none really worthy of posting UNTIL THIS!

Rick saw a Barefoot Contessa episode one day last week during lunch.  She was making this recipe.  We had just made a recipe the weekend before using apples and Rick doesn't like pears, so he suggested we go the peach route.  Sooooo, I just substituted 5 lbs of peaches for the pears and apples and OH MY GOODNESS this was to die for and really easy!  The only time consuming part was peeling peaches and pitting them, but that didn't even take that long.  What made it even better is that the peaches were on sale for $0.98/pound!  Yipeeee! Here's the recipe:


2 pounds ripe Bosc pears (4 pears)
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced


Preheat the oven to 350 degrees F.

Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. (I used a 9 x 12 baking dish that worked perfectly!)

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.  (I didn't want to get out our Kitchen Aid mixer, so I put all of this in the food processor and pulsed until the butter was mixed and it worked great!)

Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Let me know if you try it!  Happy Wednesday!


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