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Julia Robert's Fresh Peach Crisp




Source of Recipe


From NEWMAN'S OWN COOKBOOK by Paul Newman and A.E. Hotchner


Recipe Introduction


What sets this crisp apart is it’s topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve this for dessert, of course, and also for breakfast.



List of Ingredients




7 ripe but firm medium peaches, unpeeled, pitted, and coarsely chopped
¼ cup fresh lemon juice
¼ cup Scotch whisky
¼ cup sugar
¼ cup packed dark brown sugar
4 tablespoons unsalted butter

Topping
2 ½ cups flour
½ cup packed dark brown sugar
1-teaspoon ground cinnamon
3 sticks (24 tablespoons) unsalted butter, melted
Softened frozen vanilla yogurt as an accompaniment


Recipe



Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish. In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top. Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.