Anne Burrell, dessert, Food Network, home cooking, peach crisp
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Anne Burrell’s peach crisp

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I had a small dinner gathering with friends the other night and wanted to make dessert. I only had about an hour to get home and start prepping/cooking though so I needed a quick and easy recipe. I found some small ramekins in the cupboard and wanted to make something to put in there. I thought something with peaches would be good and found this perfect recipe from Anne Burrell for peach crisps!

It’s a very easy recipe- you mix all the ingredients for the peach filling and blend all the ingredients for the topping and assemble. I encountered a bit of an issue though while I was preparing it and was worried it wouldn’t turn out okay. I sadly do not have a food processor (who wants to buy me a gift?) so I mixed the topping ingredients in a blender. It usually blends well but I had a bit of a technical issue and it was not working well! (time for a new blender too) So I ended up mixing it with my hands and it turned out to be more mushy than crumbly. I spooned the peach filling into each ramekin and added the topping and hoped it would still turn out okay.. and it did! Mushiness and all!

The peaches got really juicy and the topping still got crispy in the oven so it had a nice crunch to it. My friends enjoyed it (phew!) but remember to get vanilla ice cream to add on top.. it will make it ALOT better! I will have to make this again with a food processor and ice cream and I know it will be good! šŸ™‚

Peach crisp recipe courtesy of:
http://www.foodnetwork.com/recipes/anne-burrell/peach-crisp-recipe/index.html

Prep Time: 25 min
Cook Time: 25 min
Serves: 6 servings

Ingredients:
For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt

For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water

Special equipment: 6 (6-ounce) ramekins

Directions:
Preheat the oven to 350 degrees F.

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. Divide the filling evenly between the ramekins.

For the topping:
Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Note: This is great served hot with vanilla ice cream.

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