Now, you wouldn’t normally think of a crisp as being a summer dessert but as I write this from something like 6800 feet just outside Yosemite National Park, it sure feels like the perfect weather for it!
This month for RSVP Redux (where bloggers recreate the dishes people have written to Bon Appétit magazine requesting recipes for memorable dishes they have eaten out), I chose to use up my glut of farmers market peaches that I bought for my Ontario Tender Fruit recipe experimentation in this fabulous summer dessert. I changed it up a little based on what ingredients (instead of the pecans the recipe called for, I got to use some of my fabulous California Walnuts) I had on hand but it turned out fabulously. I will be making this again.
(adapted from Nick’s Bar and Fish House, New Buffalo, MI, as published in Bon Appétit August 2010)
6 medium peaches, peeled, halved and pitted, each half cut into 6 slices
1/4 cup sugar
2 tablespoons orange juice
1.5 teaspoons finely grated orange peel
1 teaspoon finely grated lemon peel
1 cup pulverised Skor chocolate bar (I used three bars)
1/2 cup walnuts
6 tablespoons whole wheat flour
4.5 tablespoons chilled butter cut into 1/4 inch cubes
Place first six ingredients into a mixing bowl and toss to coat. Let stand at room temperature for 30 minutes, tossing occasionally.
Preheat oven to 350F.
Place Skor bar and next three ingredients in food processor. Using “pulse” setting, process topping until moist chunks form. Drain excess juices from peach mixture and place in small, shallow casserole dish. Place dish on baking sheet/ tray and sprinkle topping evenly over peaches.
Bake crisp until juices bubble and topping is crisp, about one hour. Serve warm with a dollop of clotted cream.
I really enjoyed this, though am not normally a fan of cooked peaches. The hint of orange from the juice paired well with the slight chocolate flavour from the Skor and the topping was nice and crunchy, just the way I like it!
Hey Canadian readers – don’t forget to enter my all-Canadian giveaway - closes on Tuesday August 10th at 5pm EST.