Monday, June 18, 2012

crisp topping...for fresh peach crisp

one wonderful thing about oregon is that the peaches are good for a very long time. there are two or three peaks for peaches instead of one three-week spell in colorado. our favorite way to enjoy these summer treasures is fresh, with a buttery granola-like topping and fresh whipped cream.

crisp topping

5 C quick oats
2 C unsweetened, shredded coconut
3/4 C brown sugar (one of the few recipes where i will not substitute)
3/4 C butter, melted
2 t cinnamon

mix everything in a large bowl. spread on one large cookie sheet or split between two 9x13 pans. bake at 350 for 12-15 minutes. stir and continue to bake 10 minutes more. stir and bake 5-10 minutes more, checking on the color of the topping to be sure it doesn't brown too much. let cool 20 minutes. serve over fresh sliced or diced peaches with fresh whipped cream or ice cream. bag the extra for later use. lasts for 2-3 weeks in the pantry or 2-3 months in the refrigerator. allow to come to room temperature before using chilled crisp topping. if necessary, recrisp in the oven.

you can also use this recipe to top an oven baked peach crisp. peaches should be chopped and tossed with about 2 T sugar or agave and a little flour, cornstarch, or arrowroot. dot with butter, if desired. top with uncooked crisp topping and bake for 30-35 minutes at 350.

No comments:

Post a Comment