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Peach Crisp with Chamomile

Source of Recipe

From "Cook with Me" by Alex Guarnaschelli


Recipe Introduction

"The undertone of apricot jam in this peach crisp adds a flavor that reminds me of the intensity of eating a peach as a child, the kind of peach where you bite into it and the juice drips down to your elbow. I prefer yellow peaches; I think they have more natural peach flavor than white peaches. All the same, buy what looks best. The cinnamon and the chamomile are such great flavors to pair with this fruit, giving both acidity and warmth. Serve the crisp with vanilla, salted caramel, or pistachio ice cream or even lemon sorbet. Note: My mother has made this with half fresh peaches and half canned (drained) peaches, too."

List of Ingredients

â—¦ 8 yellow peaches (about 3 pounds), halved, pitted, and each half cut into 8 equal wedges
â—¦ 1 cup apricot jam
â—¦ 2 ½ cups packed dark brown sugar
â—¦ 1 tablespoon blackstrap molasses
â—¦ Grated zest and juice of 1 large lemon (you'll need 2 tablespoons grated zest)
â—¦ Grated zest and juice of 1 large orange
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon ground cinnamon
â—¦ â…› teaspoon ground nutmeg (preferably freshly grated)
â—¦ 2 chamomile tea bags
â—¦ 1 ½ cups all-purpose flour
â—¦ ¾ cup (1 ½ sticks) unsalted butter, chilled and cubed, plus 1 tablespoon at room temperature


Recipe

Preheat the oven to 375° F. Position a rack in the center of the oven.

Put the peach slices in a bowl and toss them with the apricot jam, ½ cup of the brown sugar, the molasses, lemon juice, 1 tablespoon of the lemon zest, the orange zest and juice, 1 teaspoon of the salt, the cinnamon, and the nutmeg. Cut the tea bags open and sprinkle the tea over the mixture. Toss to combine. In another bowl, combine the flour and the remaining 2 cups brown sugar and 1 teaspoon salt. Add the cubed butter to the bowl and break it up with your fingers, integrating the flour with the butter until it forms crumbs the size of small peas. Refrigerate.

Grease the bottom and sides of a 9 x 11-inch baking dish with the room temperature butter. Add the peach filling and any juices from the bowl to the baking dish and sprinkle the topping over it evenly. Place the baking dish in the oven on the center rack and bake until the fruit is tender when pierced with the tip of a knife and the topping is golden brown, 40 to 45 minutes. Set the dish aside to cool for a few minutes before serving. Top the crisp with the remaining tablespoon of lemon zest.

Serves 8 to 10