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Broiled Peach Crunch




Source of Recipe


Short & Sweet, Barnard






List of Ingredients



• 1.5 lb ripe peaches
  
• 2 tbl bourbon
  
• 1 tbl lemon juice
  
• 6 tbl packed light brown sugar
  
• 1/4 cup coarse chopped walnuts
  
• 4 tsp all-purpose flour
  
• 4 tbl unsalted butter, chilled and peiced
  






Instructions



1. Drop the peaches into a pan of boiling water for about 15 seconds to loosen the skins. Use a small knife to slip off the skins. Pit and slice the peaches.
   
2. In a 12-or-14 inch oval gratin dish or 9-inch pie plate, toss the peaches with the bourbon and lemon juice.
   
3. In food processor, pulse brown sugar, walnuts, and flour to combine. Add butter and pulse until pea-sized crumbs form. Sprinkle over peaches.
   
4. Broil about 6-inches from the heat until the topping is crisp and browned, about 3 minutes.