We’re finally in the throes of summer in London! After weeks of chilly weather and gray skies the sun has kept up it’s appearance for the second week! The other weekend the sun was so bright we had to eat our brunch with our sunglasses on and we were inside. I decided that another summer peach recipe was in order from The Perfect Peach.
I don’t cook with peaches very often because the ones in the UK aren’t of the highest quality. Due to the climate on this island a lot of produce is imported and it’s often missing depth of flavor. I bought some Spanish peaches and there were enough good ones to make a small peach crisp.
When I say small peach crisp I mean I baked half the recipe in my loaf tin. I sadly didn’t have enough peaches to make a whole trays worth. I did however made the full amount of crumble topping, because, well, that’s the best part! Below is the recipe for a full peach crisp.
1/4 cup pecans, roughly chopped
1/2 cup AP flour
2 tbs light brown sugar
2 tbs granulated sugar
1/4 tsp cinnamon
pinch of salt
6 tbs unsalted butter, cut into small cubes
1/2 cup old fashioned oats
1 1/2 tbs cornstarch/cornflour
1 tbs sugar
5 cups peeled and sliced soft peaches
- Preheat the oven to 350 F/180 C and get a 9 x 9 inch baking dish ready. Toast the pecans for 10 minutes in the oven on a baking tray and set aside.
- Increase the oven to 375 F/190 C. In a small bowl stir together the pecans, lour, sugar, cinnamon and salt. Scatter in the butter and using a pastry blender or the tips of your fingers work the dough until it resembles small crumbs. Stir in the oats and set aside.
- For the filling stir together the cornflour and sugar. Pour in the prepared peaches and stir to coat. Pour the peaches into the baking dish. Sprinkle the topping evenly over top.
- Bake for 35-40 minutes until the topping is golden brown and the filling is bubbling around the edges.
- Serve warm with cream or ice cream.
adapted from The Perfect Peach