Navajo-Style Peach Crisp (Vegan Friendly) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6 round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream. Ingredients:
7 cups fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches) |
1/2 cup natural cane sugar (i used half cane sugar and half dark brown sugar) |
1/4 cup unbleached flour |
2 tablespoons fresh lemon juice |
1 cup unbleached flour |
2/3 cup finely ground yellow cornmeal |
1/2 cup natural cane sugar |
1/2 teaspoon salt |
1/2 cup butter (very cold and cut into small pieces) |
1/2 cup pine nuts |
Directions:
1. Preheat oven to 375?.
2. Butter or oil an 11x17-inch baking dish.
3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
4. Spread fruit mixture evenly in baking dish; set aside.
5. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
6. Cover fruit evenly with topping.
7. Set the baking dish on a baking sheet to catch any juices that spill over.
8. Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.
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