Navajo-Style Peach Crisp

  • Yield 10 servings

Peaches and pine nuts star in this sweet fruit dessert.

Eat it with fresh whipped cream, vanilla ice cream, or your bare hands.

Ingredients

Filling:
7 cups peeled and sliced fresh peaches
1 cup sugar
1/4 cup all-purpose flour
2 tablespoons fresh lemon juice
Topping
1 cup all-purpose flour
2/3 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
2/3 cup very cold butter, cut into small pieces
1/2 cup toasted pine nuts

Instructions

  1. Preheat the oven to 375F. Butter an 10 x 8-inch baking dish.
  2. To prepare filling, combine  peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in  pan.
  3. To prepare topping, combine  flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into  ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
  4. Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.

Recipe reprinted with permission from With A Measure of Grace, The Story and Recipes of a Small Town Restaurant.

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