Navajo-Style Peach Crisp
- Yield 10 servings
Peaches and pine nuts star in this sweet fruit dessert.
A Navajo family in Canyon de Chelly taught Blake this recipe. In boulder we have many varieties of peaches, and this crisp is one of our favorite ways to use them. Eat it with fresh whipped cream, vanilla ice cream, or your bare hands.
- 7 cups peeled and sliced fresh peaches
- 1 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 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
- Preheat the oven to 375F. Butter an 10 x 8-inch baking dish.
- 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.
- 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.
- 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.