Peach Crisp
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 35-40 minutes
Serves: 8
For crisp topping
- 3/4 cup/112g/4ozs. plain all purpose flour
- 1/4 cup/55g/2ozs. brown sugar
- 1/4 cup/55g/2ozs. raw sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Pinch salt
- 100g/3.5ozs. butter, cut into small cubes
- 1/2 cup/45g/1.6ozs rolled oats
- 100g/3.5ozs. almonds, flaked or slivered
For Peach Layer
- 800g/1.8lbs peaches (around 7 peaches)
- 3 tablespoons lemon juice
- 1/3 cup caster or superfine sugar
- 1.5 tablespoons plain all purpose flour (you can omit if your peaches aren't very juicy)
- 1 teaspoon vanilla extract
Step 1 - Preheat oven to 180C/350F and butter a rectangular dish (26x18x6cm) and line a baking tray with parchment. Mix the flour, two sugars, cinnamon, nutmeg and salt. Rub the butter into this mixture with your hands or use a food processor and mix in the oats and nuts. Scrunch up the mixture like you're making granola clusters and spread out and bake for 15 minutes.
Step 2 - Meanwhile skin the peaches and cut into wedges. To skin peaches slice them down the centre along the line and have a bowl of ice water ready. Place peaches into a pot of simmering water for a minute or two. The riper the peach the less time it will need. Place in the ice bath for a minute and then peel the skin off and cut into half a cm or 1/4 inch segments.
Step 3 - Mix the peach slices with the lemon juice, sugar, flour and vanilla along with the juices. Place in the base of the baking dish. Spoon the crumble on top and then bake for 15 minutes until golden. Then cover with foil and bake for another 10 minutes. Serve warm with vanilla ice cream.