Gingery Peach Crisp
This simple, summery dessert is based on a couple of Jim Dodge’s recipes in The American Baker.
Fri, Feb 05 2010 at 3:56 PM EST
Gingery Peach Crisp
Ingredients
- 10 medium peaches, ripe but firm
- 2 tablespoons cornstarch
- 1 cup plus 3 tablespoons sugar
- 1⁄2 cup (about 3 ounces) crystallized ginger, coarsely chopped
- 10 tablespoons cold unsalted butter
- 1 cup bread flour
Preparation
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Preheat the oven to 375˚F.
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Wash and dry the peaches, but do not peel.
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Cut into eighths and place in a mixing bowl.
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Combine the cornstarch and 3 tablespoons of the sugar, add to the peaches, and toss to coat; stir in the ginger.
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Spread the contents of the bowl in a shallow 2 1⁄2-quart baking dish.
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Cut the butter into 1-inch pieces.
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Combine in the bowl of an electric mixer with the flour and the remaining 1 cup sugar.
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Mix with the paddle attachment at low speed until crumbly; stop mixing as soon as the color begins to show yellowish.
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Spread the topping over the fruit and bake until the topping is golden brown and the fruit is bubbling around the edges, 1 hour to 1 hour and 10 minutes.
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Serve warm or at room temperature, plain or with vanilla ice cream.
Yield
Serves 10
Time estimates
Prep time: 30 min
Cook time: 1 hr
Total time: 1 hr 30 min
Good to know
Most of what I know about desserts I have learned from my wife Elaine Ratner and indirectly from pastry chef Jim Dodge, with whom Elaine worked on two classic cookbooks. This simple, summery dessert is based on a couple of Jim’s recipes in The American Baker. A stand mixer with a paddle attachment makes short work of preparing the crisp topping; if you don’t have a mixer with a paddle, rub the butter together with the flour and sugar as if making pie dough, and when it reaches the consistency of coarse meal, gently press it together into pea-sized clumps.
The Microbrew Lover’s Cookbook From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.
Photo: di the huntress/Flickr
