Fall

Toffee Almond Peach Crisp

July 13, 2013
Author Notes

I found a list of ingredients titled Toffee Walnut Peach Crisp in an old recipe box of mine. It was a fairly typical set up for a crisp but as the original source and the instructions are lost to the ages I did my best to rework the recipe and see what I could come up with. I traded the walnuts for almonds and did a mix of muscovado and raw cane sugar instead of brown sugar. I think it turned out pretty darn fantastic, add your own ice cream and we're talking sweet summertime yum. —almacucina

  • Serves 10-12
Ingredients
  • Peach Filling
  • 5 peaches, peeled and sliced
  • 1/4 cup raw organic cane sugar
  • 2 teaspoons potato starch
  • Crisp Topping
  • 1 & 1/2 cups white whole wheat flourr
  • 1/2 teaspoon cinnamon
  • 1/2 cup muscovado sugar
  • 1/4 cup raw organic cane sugar
  • 6 ounces butter, cut into small pieces
  • 1 cup toffee chips
  • 1 cup sliced almonds
In This Recipe
Directions
  1. Peach Filling
  2. Toss everything together in a large bowl and set aside while you make the topping.
  1. Crisp Topping
  2. Preheat oven to 400 degrees. In a large bowl whisk together flour, cinnamon and both sugars. Cut in butter until mixture is crumbly. Stir in toffee chips and almonds.
  3. Butter a 9 X 9 inch baking pan. Pour peaches in pan and cover with toffee topping. Bake for 25 to 30 minutes, or until top is golden and fruit is bubbling. Serve warm or at room temperature.

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