Peach Crisp with Buttery Almond Crumbs
Inspired by techniques from America's Test Kitchen.
Juicy peaches in a buttery reduced syrup, topped with pre-toasted bread, almond and spice crumbs that stay crunchy.
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Method
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Equipment
- food processor
- large frying pan
- sieve set over a bowl
- 23 cm pie dish or 1.5-litre baking dish
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 323 kcal |
| Protein | 4.3 g |
| Carbohydrate | 42 g |
| of which sugars | 33.1 g |
| of which free sugars | 18.7 g |
| Fat | 17.1 g |
| of which saturates | 8.1 g |
| Fibre | 3.9 g |
| Salt | 0.3 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Peaches
- 1 kg ripe peaches, peeled, stoned and cut in 1.5 cm wedges about 7 medium
- 60 g caster sugar
- 1 tbsp lemon juice
- 2 tsp cornflour
- 1 g fine sea salt or table salt a pinch
- 30 g unsalted butter
Crumbs
- 2 slices white sandwich bread, crusts on about 60 g, torn
- 50 g flaked almonds
- 50 g light brown sugar
- 60 g cold unsalted butter, cubed
- ¼ tsp ground cinnamon
- 1 pinch freshly grated nutmeg
- 0.5 g fine sea salt or table salt a pinch
- 1
Macerate the peaches. Toss the peaches with the sugar and salt and leave 30 minutes, then drain in the sieve, keeping the juice. Drawing out the juice first stops the crisp turning watery.
- 2
Make the crumbs. Heat the oven to 200 °C (180 °C fan). Pulse the bread, almonds, brown sugar, cold butter, cinnamon, nutmeg and salt in the food processor into coarse, buttery crumbs.
- 3
Toast the crumbs. Spread the crumbs on the baking tray and bake 10-15 minutes, stirring once, until golden and crisp. Pre-toasting means the topping stays crunchy on top of the soft fruit.
- 4
Reduce the juice. Boil the reserved peach juice with the 30 g butter in the frying pan until syrupy, about 3 minutes, then whisk in the lemon juice and cornflour and cook 30 seconds until thick.
- 5
Bake. Turn the drained peaches in the syrup, tip into the pie dish and bake 15-20 minutes until bubbling. Scatter the toasted crumbs over and bake 5 minutes more. Cool 15 minutes before serving.
Storage
Best on the day. Store leftovers covered in the fridge for up to 2 days, and keep extra crumbs in an airtight jar.
