Peach Crisp

Peach Crisp, ala Mode

This is my adaptation of the Peach Crisp recipe from The New Best Recipe by the editors of Cook's Illustrated.

Preheat oven to 375º
Use 8" square or 9" round pan (glass is better for leftovers)

Topping
6 TB unbleached flour (or coconut flour + 1TB water*)
1/4 c packed brown sugar
1/4 c granulated sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

5 TB cold (or frozen) unsalted butter, sliced 1/8"
3/4 c sliced raw almonds (or pecans or walnuts)

Filling
6 fresh peaches, pitted and coarsely chopped
1 med lemon -- zest and juice
1/2 tsp vanilla
1/4 c granulated sugar

Instructions
Topping:
Mix dry ingredients in a food processor briefly.
Add butter (* plus water if using coconut flour) and pulse 10 times -- mixture will look like coarse cornmeal.
Add nuts with 4-5 pulses -- mixture will look like clumpy wet sand -- avoid over mixing!
Refrigerate while preparing fruit.

Filling:
Toss all items together in a bowl and pour into pan.

Distribute chilled topping over fruit mixture.
Bake for 40 min.
If fruit isn't bubbling and topping isn't golden brown, increase oven to 400º and bake for another 5 min or so.

Enjoy!