Peach Crisp

Filed under Desserts

Servings: 6

Recipe courtesy Anne Burrell. Made in 6 (6-ounce) ramekins. Great hot with vanilla ice cream.

Ingredients

  • 5 Peach, large, ripe, pitted and cut into chunks
  • 1 Lemon, zested and juiced
  • 3 tbsp Flour, all-purpose, for the filling
  • 1/4 cup Brown sugar, tightly packed, for the filling
  • 2 tbsp Sugar, for the filling
  • 1/2 tsp Vanilla extract
  • 1/2 cup Golden raisins
  • 2 pinch Kosher salt, 1 for the filling and 1 for the topping
  • 1 1/4 cup Flour, all-purpose, for the topping
  • 1/2 cup Rolled oats
  • 1/2 cup Brown sugar, for the topping
  • 1/2 cup Sugar, for the topping
  • 1 1/4 Butter, sticks, cold, unsalted, pea-size pieces
  • 1/2 cup Almond, sliced
  • 2 tbsp Water, 1 to 2, cold

Directions

  1. Preheat the oven to 350 degrees F.
  2. Toss the peaches with the lemon zest and juice, stir in the rest of the filling ingredients and divide among the ramekins.
  3. Pulse all the topping ingredients except the water in a food processor about 30 seconds. Add water a tablespoon at a time until clumpy but crumbly.
  4. Sprinkle the topping loosely over each ramekin - don't pack it; it should look craggy.
  5. Bake on a sheet tray 20 to 25 minutes, until bubbly and the topping is brown and crisp.