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I am such a sucker for a fresh peach. Normally, I’d advocate eating one right over the sink to catch the drips—unless you’d rather be messy and get it all over your face (your call!).
According to my farmer friend Ben Scholl, whose peaches I so adore, those are called “sink peaches.” Aptly named.
But sometimes, you buy more peaches than you can rightly consume in a reasonable amount of time, and you need to do something with them. You need to make this Skillet Peach Crisp with Ginger and Pecans.
And you need to share it, because otherwise you might consume more of it than you rightly should in a reasonable amount of time. (I didn’t really solve any problems here, did I? Hmm.)
BUY FRESH, LOCAL PEACHES
I cannot stress how important it is to use the best, most local peaches for this recipe. It is not worth making this with anything but fresh and seasonal peaches. (By the way, the local peaches I used, which are a little more red-hued than you might be accustomed to seeing, are a variety called “Rich May.”)
It is rare that peaches arrive at supermarkets at their most floral, aromatic finest. That’s because local peaches are usually picked when they are ripe, and travel shorter distances without excessive refrigeration, which can alter their taste and consistency.
This said, if peaches don’t grow in your area, look for peaches that come from as close to you as possible. Pick ones that smell fragrant and without a lot of visible bruising. If they’re still hard when you buy them, set them on your counter for a few days until they soften.
OAT FLOUR AND WHERE TO FIND IT
Although you could rightly make your own oat flour by pulverizing rolled oats in a food processor, most supermarkets carry oat flour as well. One of my favorite brands is Bob’s Red Mill.
I often combine it with regular all-purpose flour, and it adds a nuttiness that is often welcome in baked goods.
I would not substitute rolled oats for this—it will affect the topping. If you can’t find oat flour or don’t want to make your own, go ahead and substitute the same amount of all-purpose flour instead.
HOW TO MAKE THIS PEACH CRISP
For the assembly here, I don’t bother peeling the peaches, and there are a few reasons for this. I apply this rule in general toward produce with skins: If I know where it’s coming from and how the farmer grows them and/or have bought organic, I don’t worry about pesticides on the skin.
I am also a bit lazy, so that weighs into it, too. I also think we American humans are too quick, in general, to rip the skin off fruits and veggies that would be of benefit to us. (Don’t worry, I’m not going to advocate eating banana peels anytime soon.)
I used pink Himalayan sea salt because I like the way it interacts in recipes—it seems to be more flavorful in addition to whatever benefits that regularly consuming it imparts to the body (it contains lots of trace elements such as calcium, magnesium and so forth).
But don’t sweat it if you don’t have it. Straight up table salt would work just fine, too.
Cool Before Serving!
After you make this, it’s crucial to let it sit for at least an hour before you scoop it out of the cast iron pan. If you don’t, the crisp will get all ooey gooey and the juices will run around the pan. Trust me; I’m usually impatient about these things, too, but this one is worth the wait.
Also, if you don’t have a cast iron pan that’s about 10 inches in diameter, I’d advise a 9-inch round cake pan, or possibly an 8-inch square one, and check the time after 25-30 minutes.
SERVE WITH A SCOOP OF ICE CREAM
I’m of the firm belief that baked fruit desserts always require a scoop of ice cream, preferably vanilla (the best foil to dessert, ever, hands down). Try Elise’s French vanilla ice cream.
MORE PEACH DESSERTS:
- Peach Galette
- Peach Cobbler
- Old-Fashioned Peach Pie
When peaches are in season, there's nothing I crave more than this peach crisp. Nutty, oaty, juicy & sweet, it's easy to make & absolutely delicious.
This may be sacrilege, but over the years, I’ve become less and less interested in chocolate desserts and more and more obsessed with fruit ones. And right now, fruit crisps – like this peach crisp recipe – are my absolute favorites. They’re SO easy to throw together, they let seasonal produce shine, and to me, there’s nothing more delicious than a nutty, oaty crumble with juicy baked fruit and a scoop of vanilla ice cream.
- 3 cups sliced fresh peaches
- 2 teaspoons lemon juice
- 1 ½ cups white sugar
- 1 cup chopped pecans (Optional)
- 1 teaspoon ground cinnamon
- 1 ½ cups self-rising flour, or as needed
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, melted
- 2 tablespoons butter, cut into small pieces
- 1 tablespoon raw sugar, or as desired
Preheat oven to 400 degrees F (200 degrees C).
Stir peaches with lemon juice in a bowl to prevent fruit from browning. Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon. Bring to a soft boil, stirring often.
Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl. Stir melted butter into the mixture (batter should resemble cooked oatmeal). Spoon batter over hot peach filling in the skillet dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.
Ginger Pecan Peach Cobbler
Peach Cobbler is such a Southern dessert staple. There&rsquos no telling how many servings of it I had in all the years I lived in Mississippi. So many summer meals ended with a serving of it alongside some vanilla ice cream. It&rsquos certainly less prevalent in New York, so I just make my own when the craving strikes!
For a little twist on the traditional, this recipe features one of my favorite flavors &ndash ginger! I have become completely enamored with ginger sometime in the last few years. We use it often in cooking, but I also love the hint of spicy flavor it adds to desserts. I just couldn&rsquot resist adding a bit to some sweet peaches!
When I bake with a blend of spices (like Chai Spice Bundt Cake or Spiced White Chocolate Blondies), I don&rsquot hesitate to use ground ginger. But for this recipe, I recommend using fresh ginger for the best flavor. Ground ginger just doesn&rsquot give you quite the same taste. Luckily, fresh ginger is usually easy to find and relatively inexpensive. And you can store it for quite a while in the freezer. Just take it out and grate what you need!
I&rsquom also a big, big fan of this cobbler&rsquos topping. I first used a brown sugar biscuit topping on a cobbler with another favorite, Brown Sugar Apple Cobbler. Changing the regular sugar to brown sugar makes such a big difference! The flavor is the perfect complement to the sweet, slightly spicy filling.
I must say that of all the Peach Cobbler variations I&rsquove tasted, this one is my favorite. The flavor is just amazing! My favorite way to serve it is warm with some sweetened whipped cream. But whether you eat it that way, at room temperature, with ice cream, or straight out of the refrigerator, it&rsquos all good!
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When the end of summer comes rolling in, so do pounds upon pounds of excellent peaches at great prices. While peaches have inspired many a decadent dessert, the greatness of a peach is evidenced in the simplest of desserts.A peach crisp is one of the least fussy desserts you can make. There&rsquos no pie dough to roll out, no simmering pot of fruit on the stove, and no fiddling with specific baking ratios. Instead, peach slices are coated in sugar, corn starch, and flour before sitting on their own for a while to draw out some of the moisture. Everything important takes place in the oven: flour and the starch transform water released by the peaches into a gooey and thick syrup, peaches break down into soft wedges, and pecans and oats brown to create a wonderfully nutty richness. Only requiring 10 minutes of hands-on time, this Peach Crisp lets the peaches do the heavy lifting so you don&rsquot have to. So throw our Peach Crisp into the oven, put your feet up, and make sure you&rsquove got some vanilla ice cream to go with it.
Skillet Peach Crisp for Two
This healthy peach crisp is an easy summer dessert packed with juicy peaches and a crisp oat topping that happens to be gluten-free. Baked in a mini cast-iron skillet, this may be the cutest dessert I&rsquove had in a while.
This post may contain affiliate links, which means if you purchase an item, I may get a small commission at no cost to you.
Happy first day of summer! Summer is synonymous with porch swings, long days, the sweetest South Carolina peaches one ever could eat and peach cobbler!
Finding a recipe for a healthy peach cobbler that tastes good may seem fruitless but there&rsquos hope. This recipe gets a little extra flavor from fresh ginger, maple and cinnamon and an irresistible crunch from a buttery oat topping!
If you know me at all, you know I LOVE peach season. Peaches are a southern summer staple. I&rsquove said it before but I feel like life is moving at warp speed these days. The first peaches of the season take me back to a simpler time and place.
Back in the day, I remember my Grandma buying a bushel of peaches a few times during the summer. She&rsquod get them from a man who&rsquod come by the house with all kinds of fruits and vegetables on his truck. The basket was wooden and held together with wire. We&rsquod eat a few peaches and peel and freeze the rest. She&rsquod cook some that weekend &ndash simply stewed down with sugar and served with biscuits.
I realize this makes me sound ancient. I&rsquom not. This was probably in the late 80s. I grew up in a very rural part of the country so things may have been a little slower. We had supermarkets but Grandma got our fruits and vegetables from our little garden on the side of the house or direct from farmers most of the time. But I digress&hellip
This month we are celebrating a Recipe Redux birthday with a bunch of mini-desserts. Sweet! Like always, I looked to what I already had on hand and some of my favorite ingredients for inspiration. I came up with this mini skillet peach crisp as a simple dessert that&rsquos ready for the oven in under 10 minutes.
So this is my first cobbler, crisp or crumble of the summer. Though I&rsquom not eating a lot of oatmeal in the mornings anymore, I have a huge canister in the pantry that I need to use up.
I used the whole oats to make a gluten-free flour to help create a more crisp-like texture. To do this, simply take whole rolled oats and pulse them in a blender or food processor until it&rsquos ground into a flour-like consistency. I used the Nutri-Bullet and it took just a few seconds.
The butter? The butter makes this a crisp. I guess you could use cold coconut oil but I like the flavor and crispiness the butter provides. It&rsquos just a tablespoon&hellip go wild!
I got these little skillets a while ago but had not really used them. I&rsquove now fallen in love with them so best believe this won&rsquot be the last time you see these cuties. I&rsquove got all kinds of ideas swirling!
This peach crisp recipe can easily be doubled or quadrupled. Use ramekins if you don&rsquot just happen to have these mini-skillets in your house. You can also make it in a regular-sized pan but where&rsquos the fun in that?!
Skillet Peach Crisp with Ginger and Pecans
When you crave peaches, but you have more than what you can eat alone, consider the Skillet Peach Crisp with Ginger and Pecans. Where possible, every effort should be made to purchase locally grown peaches, which are hand-picked when they are at their ripest and freshest. If you know the grower, you may be assured that no pesticides were used adding the additional health and time-saving benefits of keeping the skins on as you create this skillet. Be sure to incorporate oat flour in your mix if you are able, and, if feeling adventurous, add pink Himalayan sea salt as well.
- Use fresh local peaches and be sure to pick ones that smell fragrant and don’t have visible bruising.
- Combining oat flour with regular all-purpose flour will add a nuttiness to this dish or other baked goods.
- Skillet peach crisp should preferably be made in a cast iron skillet and needs to cool at least one hour before serving.
“But sometimes, you buy more peaches than you can rightly consume in a reasonable amount of time, and you need to do something with them. You need to make this Skillet Peach Crisp with Ginger and Pecans.”
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Scott is the GM of Jerry's Kitchen. He blogs about food, eating, restaurants, and catering. Bala Cynwyd, King of Prussia, Plymouth Meeting, Malvern, Main Line, Philadelphia, South Jersey, Bucks County.
Ginger Peach Skillet Crisp
Introducing your new favorite dessert for summer! This recipe features juicy peaches in vanilla bean paste, brown sugar, and freshly grated ginger. The topping is made with oats, ground ginger, and crunchy coconut flakes. Serve this warm with vanilla ice cream… You may never go back to a normal peach crisp!
I used both freshly grated ginger and ground ginger in this recipe. The fresh ginger is in the filling and the ground ginger is in the crumb topping. Ginger is a very nice complement to peach. It almost makes it a touch savory and not too sweet. The ginger is not overpowering, just a subtle pop of flavor.
Is it just me or do desserts just taste better out of a skillet? This also makes it easy to transport, bring outside, or (one day) bring over to a friends’! Next time I may even try grilling the crisp, like they did in this Southern Living recipe.
I hope you give this a try! If you like it (or have suggestions for improvements), please leave a review below. I would love if you tagged @anchoredbaking and #anchoredbaking on Instagram so I can see your desserts!
1 Ngroheni furrën në 350 ° F.
2 Bëni pjesën e sipërme të freskët: Në një tas të vogël, bashkoni të dy miellët me një pirun - ndonjëherë grumbuj mielli tërshëre së bashku më shumë sesa për të gjitha qëllimet. Shtoni tërshërën e mbështjellë, sheqerin kafe dhe kripën e detit. Shtoni pecans dhe trazojini që të kombinohen.
Në fund, fërkoni gjalpin derisa maja të jetë e butë dhe e shkrifët. Duhet të grumbullohet lehtësisht midis gishtërinjve tuaj.
3 Përgatitni pjeshkët: Në një tas mesatar, bashkoni pjeshkët e prera në feta, xhenxhefilin e bluar, xhenxhefilin e kristalizuar dhe sheqerin, së bashku me lëngun e limonit. Llokoçis së bashku butësisht me një shpatull.
4 Përgatitni tiganin: Vendosni 2 lugë gjalpë të mbetura në tigan me gize dhe vendosini në furrë për rreth 5 minuta, derisa gjalpi të shkrihet.
5 Mblidhni freskët: Hiqeni tavën nga furra dhe shtoni kombinimin bukuroshe-xhenxhefil, duke e shpërndarë në mënyrë të barabartë. Shtoni pak tigan të majës së freskët sa më shumë që të mundeni në pjesën e sipërme të pjeshkave.
6 Piqni freskët: Piqni në furrë për 30 deri në 35 minuta, ose derisa mbushja të bubbojë dhe pjesa e sipërme të ketë marrë ngjyrë kafe të artë.
7 Ftohni dhe shërbejeni: Kjo do të jetë e vështirë, por ju duhet të prisni të paktën një orë para se të futeni në këtë. Përndryshe lëngjet do të rrjedhin kudo, dhe ju mund të digjeni gojën.
Pasi të jetë bërë, kjo e mban të mbuluar më së miri, në frigorifer, për 3 deri në 4 ditë. Thjesht ngrohni atë në një furrë të ulët për rreth 10 minuta.
- 4 tablespoons unsalted butter
- 6 large peaches (2 1/2 pounds), peeled and cut into 1/2-inch wedges
- 1/4 cup plus 2 tablespoons light brown sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 1 cup coarsely crushed gingersnaps
Preheat the oven to 400°. In a skillet, melt 2 tablespoons of the butter. Add the peaches and cook over high heat, stirring occasionally, until just softened, 8 minutes. Add 1/4 cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes scrape into a 1 1/2-quart baking dish.
Meanwhile, in a food processor, pulse the flour and salt with the remaining 2 tablespoons each of butter and brown sugar until the mixture resembles coarse meal. Add the crushed gingersnaps and pulse 2 or 3 times, just to incorporate the cookies.
Press the topping into clumps and sprinkle over the peaches. Bake in the center of the oven for about 15 minutes, until the top is browned and the filling is bubbling. Let cool slightly, then serve.
Keep leftovers for peach crisp in the fridge. When ready to reheat, you can heat in the oven on 350 for 10-15 minutes. For all my impatient friends (myself included) it can be reheated in the microwave as well.
Bob’s Red Mill carries all the baking essentials I need to make this peach crisp! From whole wheat flour, organic oats, to coconut sugar and cane sugar. I just need to bring the peaches and Bob’s handles the rest of the party!
If you tried this vegan peach crisp, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!