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Gingered Peach Crisp

July 25, 2012


The local peaches are absolutely magnificent right now & The Peach Orange Ginger Preserves I made the other day were knock my socks off fantastic. All of which inspired me to translate the same theme into a crisp.

But it doesn’t take much to set me off on a crisp adventure. Crisps are probably my favorite fruit desert.

They are remarkably easy to make, you can make them with whatever is in season, and they just work.

Warm or room temperature, with ice cream or without… Heavenly.

You’ll Need:

For the filling —

About 3 1/2 lbs fresh peaches, pitted and cut into 1/4 inch slices

The zest (no white pith) from one orange

1 tsp minced ginger

1/2 tsp salt

1 tbs vanilla

2 tbs cornstarch

1 tsp cinnamon

3/8 cup light brown sugar

A deep dish pie pan or baking dish

For the topping —

1 1/4 cup flour

3/4 cup white sugar

1 tsp salt

4 oz cold butter, cut into chunks

3/4 cup slivered almonds

A food processor fitted with a steel blade


1. Preheat the oven to 400.

2. In the deep pie pan, combine all the filling ingredients & give a good stir.

3. In the food processor, combine the topping ingredients by pulsing 10 times.

4. Sprinkle the topping evenly over the filling & bake 45 – 55 minutes, until golden brown & bubbly.

5. Cool until just warm, or to room temperature, before serving.

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