Peach Crisp with Warm Brandied Syrup

This scrumptious dessert also can be made with nectarines instead of peaches.

This scrumptious dessert also can be made with nectarines instead of peaches.



Peach filling

  • 1 cup frozen white grape juice concentrate
  • 6 cups sliced freestone peaches, fresh or frozen
  • 1/3 cup unrefined cane sugar
  • 1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract
  • 2 Tbs. cornstarch
  • 2 Tbs. cold water

Cinnamon-walnut topping

  • 1/2 cup whole wheat pastry flour
  • 1/4 cup toasted wheat germ
  • 1/3 cup unrefined cane sugar
  • 3 Tbs. chopped walnuts
  • 1 tsp. ground cinnamon
  • 3 Tbs. prune puree


Preheat oven to 350F.

To make Peach Filling: Heat frozen juice concentrate in a stovetop- and oven-safe 2-quart casserole over medium heat for 3 minutes. Add peaches, and reduce heat to low. Cook for 5 minutes, or until peaches soften. Add sugar, and stir to mix. Add peach brandy, and cook for 3 minutes, or until liquid has consistency of syrup. Turn off heat, and remove 11/2 cups of syrup, setting it aside in a small saucepan. Dissolve cornstarch in water, and stir into peaches.

To make Cinnamon-Walnut Topping: Put flour, wheat germ, sugar, walnuts and cinnamon into a food processor, and pulse to mix. Add prune pur8Ee, and process until mixture has the consistency of a moist crumb. Sprinkle generously over filling.

Bake for 30 minutes, or until lightly browned. Bring reserved syrup to a boil over medium heat, stirring frequently. Cook down, and reduce syrup to about 1 cup. Spoon syrup over warm crisp, and serve.