Cook's Illustrated Peach Crisp - AMAZING! Anyone else tried this??
- Thread starter cheezz
- Start date
REC: Best Peach Crumble
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, subsitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lmeon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
Best Peach Crumble
Cook’s Illustrated Jul/Aug 2006
Filling:
3-1/2 lb. ripe but firm peaches (6-7 medium), peeled, pitted, cut in half then into 3/4” wedges
(if fresh peaches are unavailable, subsitute 5 10-oz. bags frozen peaches, thawed)
1/3 cup sugar
1-1/4 tsp. cornstarch
3-5 tsp. lemon juice (alter according to sweetness of peaches)
pinches: salt, cinnamon, nutmeg
Topping:
1 cup flour
1/4 cup + 1 Tbl. sugar
1/4 cup packed light or dark brown sugar
1/8 tsp. salt
2 tsp. vanilla
6 Tbl. butter cut into 6 pieces and very soft
1/2 cup sliced almonds
Preheat oven to 350 deg.
Filling:
Toss peaches & sugar in large bowl; let stand 30 min., tossing often. Drain peaches in colander, reserving juice. Whisk 1/4 cup reserved juice, cornstarch, lmeon juice, salt, cinnamon & nutmeg in small bowl. Toss with peaches and put in an 8” square glass baking dish.
Topping:
While peaches are macerating, combine flour, sugars (reserve 1 Tbl. of the granulated sugar) and salt in bowl of food processor. Drizzle vanilla over and toss well. Add butter and half of the nuts and process until it clumps together into large crumbly balls. Sprinkle rest of nuts over and pulse twice. Transfer to parchment lined baking sheet and spread in even layer. The largest pieces should be roughly 1/2” chunks. Bake until lightly browned and firm (18-22 min).
ASSEMBLY:
Using parchment (with topping chunks) as funnel, slide the topping over peaches, spreading evenly and packing down lightly. Sprinkle reserved tablespoon of sugar over. Increase oven temp to 375 and bake until well browned and fruit is bubbling around edges, 25-35 minutes. Cool on wire rack at least 15 min.
richard-in-cincy
Well-known member
Yes, did the peach crisp earlier and it is TDF.
try it also with tart cherries. also a keeper.
try it also with tart cherries. also a keeper.
richard-in-cincy
Well-known member
No, actually this is the beauty of this recipe...
it helps prevent the soggy underlayer that so many crisps can have. I also added some oats, just like they're flavor and texture in crispy fruit toppings like that, and very light dusting of cinnamon since I love cinnamon and peach together.
it helps prevent the soggy underlayer that so many crisps can have. I also added some oats, just like they're flavor and texture in crispy fruit toppings like that, and very light dusting of cinnamon since I love cinnamon and peach together.