SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]

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SANDRA'S ICONIC INDIVIDUAL PEACH CRISPS

A classic family favorite,
the awesome peach crisp
served warm and topped off with ice cold French vanilla ice cream
~ oh so blissful...
Yields: 4 Individual (1-cup) ramekins
Prep time: 15 mins
Cook time: 40 mins

INGREDIENTS

Topping
1/4 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup cold unsalted butter, cubed into small pieces
1/2 cup old-fashioned rolled oats (not quick cooking)

Filling
3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces
1/4 cup granulated sugar
2 tablespoons all-purpose flour

--French Vanilla Ice Cream (if desired)

METHOD

Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside.

In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles the size of peas. Fold in the oats and transfer topping to the refrigerator to chill while preparing filling.

Add the peaches to a medium mixing bowl and sprinkle with flour and sugar. Stir until all of the peaches are well coated with the flour and sugar (let set 5 minutes). Scoop the peach filling equally into the prepared ramekins (that have been placed on the baking sheet), remove the topping from the refrigerator equally sprinkle on top of filling. 

Ready for the oven...

Bake for 40 minutes, until the topping is lightly golden brown and the juices are bubbling around the edges.

Hot out of the oven, now cooling...



Remove from the oven and transfer ramekins to a wire rack, using an oven mitt, to cool slightly before serving, top each with a scoop of French Vanilla Ice Cream. ~ Enjoy!

~~~~~~~~~~~~~

Tip: This recipe also works using a 9x9x2" square baking dish versus these 4 ramekins!


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