Peach Crisp with Warm Brandied Syrup
This scrumptious dessert also can be made with nectarines instead of peaches.
Ingredients
Peach Filling
-
1 cup frozen white grape juice concentrate
-
6 cups sliced freestone peaches, fresh or frozen
-
1/3 cup unrefined cane sugar
-
1/4 cup peach brandy, or 1 1/2 teaspoon vanilla extract and 1/4 teaspoon almond extract
-
2 tablespoons cornstarch
-
2 tablespoons cold water
Cinnamon-Walnut Topping
-
1/2 cup whole wheat pastry flour
-
1/4 cup toasted wheat germ
-
1/3 cup unrefined cane sugar
-
3 tablespoons chopped walnuts
-
1 teaspoon ground cinnamon
-
3 tablespoons prune puree
Directions
1.
Preheat oven to 350 degrees F.
2.
To make Peach Filling: Heat frozen juice concentrate in a stovetop- and oven-safe 2-quart casserole over medium heat for 3 minutes. Add peaches, and reduce heat to low. Cook for 5 minutes, or until peaches soften. Add sugar, and stir to mix. Add peach brandy, and cook for 3 minutes, or until liquid has consistency of syrup. Turn off heat, and remove 11/2 cups of syrup, setting it aside in a small saucepan. Dissolve cornstarch in water, and stir into peaches.
3.
To make Cinnamon-Walnut Topping: Put flour, wheat germ, sugar, walnuts and cinnamon into a food processor, and pulse to mix. Add prune puree, and process until mixture has the consistency of a moist crumb. Sprinkle generously over filling.
4.
Bake for 30 minutes, or until lightly browned. Bring reserved syrup to a boil over medium heat, stirring frequently. Cook down, and reduce syrup to about 1 cup. Spoon syrup over warm crisp, and serve.
Nutrition information
Calories 283, Total Fat 2 g, Sodium 12 mg, Carbohydrate 62 g, Fiber 4 g, Protein 3 g, Sugars 49 g
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Peach Crisp
This dessert recipe brings out the best in any peach. Some people like it just for the rolled oats, cinnamon, and crushed graham cracker topping.
See Recipe