Saturday, July 13, 2013

Toffee Almond Peach Crisp


I've often wondered if crisps and crumbles are an excuse to eat sweet crunchy toppings with fruit beneath them or an excuse to eat fresh fruit with sweet crunchy toppings on them. Or is it just another excuse to eat ice cream. 

Crisps and crumbles are the ultimate summer desserts because they use up the bounty of fruit that's everywhere this time of year, they're easy to put together, they cook relatively quickly and they go great with ice cream. 

I found this toffee peach crisp in my old bakers recipe box and frankly I don't remember where it came from before that.  It listed only the ingredients with no instructions and I also can't remember ever having made it, so I was intrigued and took a stab at it.  The original recipe called for walnuts but since I had almonds on hand I went with them.  I made a few tweaks here and there and came up with a fruity, crunchy, sweet dessert that's just screaming for ice cream.

toffee almond peach crisp

5 large peaches, peeled, and sliced
1/4 cup raw cane sugar
2 teaspoons potato starch

Toss everything together in a large bowl and chill while the topping is made:

1 1/2 cups white whole wheat flour
1/2 teaspoon cinnamon
1/2 cup muscovado sugar
1/4 cup raw cane sugar 
1/2 teaspoon cinnamon
6 ounces butter
1 cup toffee chips
1 cup sliced almonds

Preheat oven to 400 degrees.  In a large bowl whisk together flour, cinnamon and both sugars.  Cut in butter until mixture is crumbly. Stir in toffee chips and almonds.

Butter a 9 X 9 inch baking pan.  Pour peaches in pan and cover with toffee almond topping.  Bake for 25 to 30 minutes, or until top is golden and fruit is bubbling. Cool and serve with lots of ice cream. 







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