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PEACHES
Level 2
Rustic Peach Crisp
Serves 4-6
- a Marlene Samuels creation -
1 stick butter
½ cup brown sugar
½ cup white sugar
1 cup flour
1 cup dried oatmeal
6 peeled, sliced soft peaches, bruises excised
1 Tbsp. rum or your favorite liqueur
1 cup fresh raspberries, blueberries or strawberries (optional)
2 Tbsp. butter
Garnish: rum raisin ice cream or whipped cream
½ cup brown sugar
½ cup white sugar
1 cup flour
1 cup dried oatmeal
6 peeled, sliced soft peaches, bruises excised
1 Tbsp. rum or your favorite liqueur
1 cup fresh raspberries, blueberries or strawberries (optional)
2 Tbsp. butter
Garnish: rum raisin ice cream or whipped cream
- Preheat oven to 375 degrees F.
- Pulse together butter, sugar, flour and dried oatmeal in a food processor fitted with a blade until the mixture resembles coarse meal.
- Toss cut peaches gently with rum. Add optional berries at this time.
- Spoon half the flour mixture into a buttered, square baking pan, followed by a layer of the peach berry mixture, and finish by topping with remaining flour mixture. Dot with butter.
- Bake for approximately 45 minutes or until caramel brown and crispy. Serve at room temperature, and for an added treat, top with rum raisin ice cream or whipped cream.
Cooking tip (for peaches): One easy peeling method is to drop whole peaches into a pot of boiling water for approximately 2 minutes. Remove peaches using a soup ladle and lower immediately into a bowl of iced water for about 5 minutes. Remove from water and peel. Skins come away from the pulp practically by themselves. Be sure to catch all the juice by peeling over the bowl!
