Peach Caramel Crisp Recipe

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Peach Caramel Crisp

Kitchen Crew

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Ingredients

TOPPING INGREDIENTS

1/2 c
sugar
3 Tbsp
water
1 c
almonds, sliced and toasted
1/2 c
all purpose flour
5 Tbsp
unsalted butter, chilled, cut into ¼ inch cubes

FILLING INGREDIENTS

1/2 c
sugar
3 Tbsp
water
6 large
ripe peaches
2 Tbsp
cornstarch
vanilla ice cream

Step-By-Step

1For topping: Butter small cookie sheet.
2Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
3Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
4Mix in almonds.
5Immediately pour mixture onto prepared cookie sheet.
6Cool completely.
7Cut praline into 2-inch pieces.
8Finely grind praline in processor.
9(Can be prepared 2 weeks ahead--keep refrigerated in airtight container.)
10Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use.)
11Add butter to mixture in processor and cut in using on/off turns until crumbly.
12Set aside.
13For peach filling: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
14Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally.
15Immediately pour caramel into 9-inch diameter baking dish with 1-1/2-inch high sides.
16Carefully turn dish to coat bottom and sides with caramel.
17Let stand until caramel hardens.
18Preheat oven to 375.
19Blanch peaches in large pot of boiling water for 30 seconds.
20Transfer to bowl of cold water using slotted spoon.
21Drain.
22Peel skin off peaches using small sharp knife.
23Halve and pit peaches.
24Cut each half into 4 wedges.
25Transfer to large bowl.
26Sprinkle cornstarch over peaches; toss gently.
27Arrange peaches atop caramel in dish.
28Sprinkle topping over.
29Bake until peaches bubble and topping browns, about 40 minutes.
30Cool until just slightly warm.
31Spoon into bowls, top with ice cream and serve.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy