Peach Crisp

OMG, this baby is to die for.  I recently made this with the last of Grandma Geraldine Knorr’s fresh (frozen) sweet, sliced peaches and it was superb.  Since peaches aren’t in season and I don’t really like peeling and cutting them, I think I will try it next with frozen sliced peaches.  I know it won’t be the same, but I’m counting on the amazing crumbly topping to compensate.  I tweaked her original….but thank you Anne Burrell!!!

Ingredients

For the filling:

• 5 large ripe peaches, pitted and cut into chunks (or 3 cups frozen peach slices, thawed)
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 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 tsp. ground cinnamon
• 1 1/4 stick cold unsalted butter, cut into pea sized pieces
• 1/2 cup chopped pecans
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Combine all ingredients in a large bowl. Pour into a 9×9 stoneware baker.

For the topping:

Combine all of the ingredients in a food processor except the water. Using the dough blade, pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

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

Bake in the preheated oven for 25 to 30 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

recipe adapted from Anne Burrell’s peach crisp

photo from fortheloveofcooking-recipes.blogspot.com

Brown-sugared Pecans

I made these for Thanksgiving at Uncle Brian and Aunt Laura’s house.  While the sauce itself is to die for (oh yes, I licked out the pan), the finished product seemed to be a big hit as well.  I like these better than the spiced pecans I made a week earlier, but that could be due to execution; I over-baked the spiced ones to the point they tasted slightly burnt and bitter.  I am planning to try them again and if they turn out to be a success I will post that recipe here as well.  But this recipe, as it stands and as I perhaps luckily prepared them the first time, is a winner.

Ingredients

• 16 oz. pecan halves
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 tsp. vanilla
• 1/4 tsp. salt

Melt butter in saucepan over medium heat.  Add brown sugar, vanilla and salt, stirring until brown sugar begins to dissolve.  Add pecans to pan and stir for a few minutes.  Pour onto a foil-lined 9×13 pan.  Bake at 325 for about 25 minutes, stirring every 10 minutes.  Spread on wax paper to cool.  They will be a little gooey when they first come out of the oven but should harden as they sit.  Store in an airtight container.

recipe inspired by food.com

photo from aninspiredcook.wordpress.com