Sunday, October 7, 2012

Peach Pie Crisp

Hello loyal readers! Just Michelle again with another baking post. I decided to try something new and combine a peach pie with a peach crumble. It worked out alright, but there are a few things I would change next time. I'll get to that in a bit. 

Here's what you need:
6 fresh peaches
1/2 cup brown sugar
2 Tbsp flour
1 Tbsp Maple syrup
1 tsp ground cinnamon, divided
1 pre-made pie crust

Crisp Topping:
1/4 light brown sugar
1/4 cup sugar
1/2 tsp nutmeg
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 stick of cold butter, cubed

Here's what you do:
Preheat your oven to 400 degrees.

Get your crust started by placing it into the pie plate and dotting the bottom of the crust with a fork. This will help the air escape and prevent bubbling.

For a normal pie, you should continue cooking your crust by covering with foil and adding pie weights or beans to cook it through. Since we're doing a two-step cooking process for the crumble, we skipped this step. Our crust will get plenty of oven time. Remove from the oven and set aside.

Drop the heat in the oven to 350 degrees.

I decided I wanted to try leaving the skins of the peaches on for this pie and see how it turned out. I won't do that again. They were fine for the first serving, but on day two, the skins really stuck out and weren't enjoyable. Basically I'm saying peel your peaches. You'll be happier.

Now that I have that said, peel, slice and pit your peaches. 

Add the brown sugar, flour, cinnamon and maple syrup. Stir to combine. Set this aside for a few minutes and get started on your crisp topping.

In another bowl, combine the brown sugar, sugar, nutmeg, cinnamon and salt. 

Cube the butter and add to the bowl. Combine with either a pastry cutter, fork or hand mixer until the mixture looks crumbly. I forgot to capture this with my camera. If you want to see the basics on making a crisp topping, check out my Apple Crisp.

Now, we get to build our dessert.

Pour your peach filling into the pie crust.

Sprinkle the crumble topping over the peaches. I say sprinkle, but you don't want to really be able to see the peaches any more.

Cover with foil and place in the oven for 15 minutes. I like to put the pie on a foil lined baking sheet in case of any bubbling over. Hasn't happened to me yet, but better safe than sorry!

Remove the foil and continue baking for 20-30 more minutes, or until your crisp topping is a lovely golden brown.

Serve warm with vanilla ice cream or a dollop of whipped cream.


1 comment:

  1. Looks delish!

    You mentioned "a few things you'd change" and said peeling the peaches, anything else?

    Also, we've got a potluck with neighbors coming up and if they mess up and ask me to bring desert, (you know I'm not a baker) I may risk trying this. (Nashville farmer's market is full of ripe peaches.) Is this best soon after baking, or is is like Revenge, and best served cold later on?