Walnut and Cinnamon Peach Crisp

The perfect bite of peach crisp

Walnut and Cinnamon Peach Crisp

Walnuts and cinnamon and peaches … oh, my! Looking at half a flat of local peaches, I was devising ways to use up a good portion of them when a crisp came to mind. The dessert turned out so velvety, luscious, and decadent that I wanted to eat the entire dish in one sitting, for dinner. A few bites were saved for breakfast, but it’s best to reheat it to bring out the full peachy flavor.

The recipe I liked had few ingredients and good preparation techniques but made a large baking dish of crisp, so I scaled it down. Then I added walnuts because I love a crunchy topping. To veganize it I used vegan buttery sticks. Fortunately, nothing needed to be changed for altitude. My final fix was to prefer mixing with my hands instead of using a stick blender. It made for easier kitchen cleanup, and it allowed me to create larger clumps of topping goodness.

Walnut and Cinnamon Peach Crisp adapted from Cinnamon-Oat Peach Crisp

3 pounds peaches, peeled, pitted and cut into 1/4” slices
1/2 cup organic granulated sugar
2 TBS + 3/4 cup all purpose flour, divided
1/2 cup old-fashioned rolled oats
3/4 cup packed organic brown sugar
1/2 cup rough chopped walnuts
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup (1 stick) vegan margarine, softened

Toss peaches, granulated sugar, and 2 TBS flour in a bowl to combine. Let sit, tossing occasionally, for 30 minutes. Meanwhile, whisk oats, brown sugar, walnuts, cinnamon, salt, and remaining 3/4 cup flour in a large bowl to combine. Add margarine and mix it in with your fingers, removing any lumps.

Place a rack in the center of the oven; preheat oven to 350F. Scrape peaches and any juices into a 2-qt baking dish. Evenly scatter oat topping over peaches and bake until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 40–45 minutes. Transfer baking dish to a wire rack and let cool for at least 30 minutes before serving.

Until next time, happy baking!

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The Low-Down on Rhubarb and Crumbles

rhubarb

Image courtesy of Whitney at flickr.com

In my blog on Strawberry-Rhubarb Crumble I mentioned that I had to scour the internet to do research for the post. I was only briefly familiar with rhubarb and needed to learn more in order to make a tasty treat. SeriousEats.com told me that “rhubarb—technically a vegetable, but usually treated like a fruit (is) … puckeringly tart when raw (and) is especially tasty when its sourness is tempered through cooking with sugar and/or pairing with sweet fruits … Note: Only the stalks of rhubarb plants are edible, while the leaves are poisonous.”

Once I got the info on the rhubarb plant, I went off in search of ways to bake it. I saw a multitude of recipes labeled “crumble” or “crisp” that looked like the same type of recipe. They are almost identical, but a little detective work uncovered their differences. “Crumbles and crisps are very similar … They both contain fresh fruit with a streusel-like topping that gets baked until the fruit is cooked … The original difference between the two lay in the streusel topping: crisps would contain oats and crumbles would not. In an actual crisp … the oats in the topping crisp up as it bakes, hence the name.”

At that point I had enough data to start my baking experiments. Strawberry was often paired with rhubarb so that was a good place to start. Also, it’s strawberry season and fresh berries were plentiful. I ended up with a crumble and not a crisp because it seemed easier, and who doesn’t like dessert to be simple. Next I threw in a little “healthy” and my Strawberry-Rhubarb Crumble was born.