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
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
Directions
- Peach Filling
-
Toss everything together in a large bowl and set aside while you make the topping.
- Crisp Topping
-
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.
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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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