i loved our visit to short cake and meeting with hourie sahakian, the head baker. you could feel the love by watching her work – and to imagine she has a gluten intolerance is quite remarkable for all the amazing things she bakes up. here is the delicious white peach crisp recipe adapted just for you all to enjoy at home!
WHITE PEACH CRISP WITH BROWN BUTTER WALNUT CRUMBLE print this recipe!
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INGREDIENTS
filling: 4-5 peaches, pitted and sliced 3 tablespoons dark brown sugar 2 teaspoons corn starch 1 vanilla bean, scraped 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg juice form 1/2 lemon – about 1 tablespoon lemon juice topping: |
PREPARATION
1. preheat the oven to 350 degreesº. in a large bowl, add the the peaches, brown sugar, corn starch, vanilla bean caviar, ground cinnamon, ground nutmeg and lemon juice; toss all of the ingredients together until the peaches are thoroughly coated. pour the peach filling into a 11 x 8 baking dish and set aside.
2. for the topping, start by making the brown butter. add 2 ounces butter (1/2 stick) and place it in a saucepan and cook for 2-3 minutes, until butter has bubbled, crackled and turned a very, very dark – near black – hue. remove from heat and set aside to cool. in a medium bowl, combine the cold butter, flour, walnuts, brown sugar, salt, cinnamon and nutmeg in a medium bowl. rub the mixture with your hands until the butter is broken up into bits, resembling the size of peas. pour in the cooled brown butter and mix until thoroughly distributed. sprinkle the topping mixture atop the filling mixture. transfer the baking dish to the oven and bake for 35 to 40 minutes, until the top is a light golden brown and the juices from the peaches are bubbling. serve warm or room temperature; and definitely with a scoop of ice cream or whipped cream.
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PHOTOS BY JENNIFER CHONG IN COLLABORATION WITH A COZY KITCHEN
