Description
From hell's backbone grill in boulder, utah (population 180) via delicious living. This recipe was taught to chef black spalding by a navajo family living in arizona's canyon de chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.
Ingredients
- Fresh Peaches
- Natural Cane Sugar
- Unbleached Flour
- Fresh Lemon Juice
- Yellow Cornmeal
- Salt
- Butter
- Pine Nuts
Instructions
- Preheat oven to 375?
- Butter or oil an 11×17-inch baking dish
- Filling: in a medium bowl, combine peaches, sugar, flour, and lemon juice
- Spread fruit mixture evenly in baking dish
- Set aside
- Topping: in a medium bowl, mix together flour, cornmeal, sugar, and salt
- Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs
- Cover fruit evenly with topping
- Set the baking dish on a baking sheet to catch any juices that spill over
- Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes
- Add the pine nuts to the top of the crisp the final 5-10 minutes of baking