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Individual Peach Crisps

Source of Recipe

From "One-Hour Comfort" by America's Test Kitchen


Recipe Introduction

"These individual crisps are an intimate affair. You'll be thrilled to have one of these juicy fruit-filled ramekins all to yourself. Peach crisp needs a different game plan than its apple crisp sibling: Peaches release so much moisture that a traditional topping will sink right into the filling and get lost. To compensate for all the liquid, this recipe uses a slurry of cornstarch and lemon juice, which helps thicken the fruit mixture while also brightening its flavor. A sturdy topping helps, too: Melting the butter before combining it with the flour helps the flour bind with the other topping ingredients so that it won't disappear into the peaches. Chopped nuts also shore up the crispy crust while adding rich texture. You will need two 12-ounce ramekins."

List of Ingredients

â—¦ 2 tablespoons granulated sugar, divided
â—¦ 1 teaspoon lemon juice
â—¦ ¼ teaspoon cornstarch
â—¦ â…› teaspoon table salt, divided
â—¦ 1 pound frozen sliced peaches, thawed
â—¦ â…“ cup whole almonds or pecans, chopped fine
â—¦ ¼ cup (1 ¼ ounces) all-purpose flour
â—¦ 2 tablespoons packed light brown sugar
â—¦ â…› teaspoon ground cinnamon
â—¦ Pinch ground nutmeg
â—¦ 3 tablespoons unsalted butter, melted and cooled


Recipe

Adjust oven rack to lowest position and heat oven to 425 degrees. Combine 1 tablespoon granulated sugar, lemon juice, cornstarch, and pinch salt in medium bowl. Gently toss peaches with sugar mixture and divide evenly between two 12-ounce ramekins.

Combine almonds, flour, brown sugar, cinnamon, nutmeg, remaining pinch salt, and remaining 1 tablespoon granulated sugar in now-empty bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout. Sprinkle topping evenly over peaches, breaking up any large chunks.

Place ramekins on aluminum foil-lined rimmed baking sheet and bake until filling is bubbling around edges and topping is deep golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Let crisps cool on wire racks for 15 minutes before serving.

Serves 2