Navajo-Style Peach Crisp

  • Yield: 10 servings

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


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


  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.