Peach Crisp with Warm Brandied Syrup
This scrumptious dessert also can be made with nectarines instead of peaches.
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This scrumptious dessert also can be made with nectarines instead of peaches.
Ingredients
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
Preparation
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.
Nutrition Information
- Calories 283
- Carbohydrate Content 62 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 4 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 12 mg
- Sugar Content 49 g