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Peach Crisp

Nothing says summer better than a fresh, juicy peach! It's the one fruit I look forward to when the temperature rises, I mean, what is more satisfying than biting into a ripe peach on a hot day!?! Well, let me add to that, how about vanilla ice cream scooped onto a warm peach crisp right out of the oven!?!
If I am speaking your language, go stock up on peaches and see my beloved peach crisp recipe below.
What makes this a crisp? By mixing in the oats and ground up Bert's Bites (or the bottom of the bag little pieces) to the dough, it's a sweet yet hearty dessert that adds a bit of a nutty bite to the cooked peaches. Just be sure to pull out the dried fruit so you only have the Bert's Bites crumbles when you bake this. 

 

 

PEACH CRISP

5 peaches, unpeeled, cut into 1-inch chunks or slices (or as many you can fit in your dish!)
Zest and juice of 1 lemon
1 stick (115 grams) unsalted butter, softened
1 1/4 cups (250 grams) granulated sugar, divided
1/2 cup (80g) Bert's Bites (pick out cranberries and crush into oat like consistency. Or use collected oats and small bits from the bottom of your jar like I do!) 
1 1/2 cups (190 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse or kosher salt
3/4 cup milk (whole is ideal)
1/2 cup hot water

Heat oven to 350°F. Line a rimmed baking sheet with foil, to catch bubbling drips!

Prepare the peaches: Place the peaches in a 9×13-inch baking pan and in roughly an even layer (I used a 9" round tart dish). Finely zest the lemon evenly over the peaches and then squeeze the lemon juice evenly over the peaches, making sure no seeds fall in!

Make the batter: With an electric mixer, beat butter and 3/4 of the sugar until sandy, about 1 minute. Add the flour, 3/4 of Bert's Bites bits, baking powder and salt and beat until combined, about 30 seconds, then lower the speed and slowly mix in milk. Continue beating at medium speed for 2 minutes more, until light and fluffy-ish.

Assemble crisp: Dollop the batter over the peaches. Carefully spread the batter evenly over the fruit so that it’s no more than 1/2-inch thick in any place. Sprinkle with remaining sugar and remaining crushed Bert's Bites bits and drizzle the hot water evenly over the sugar.


Bake crisp: Place the baking dish on the foil-lined baking sheet and bake for 60 to 70 minutes, until the top is cracked and golden brown.

Once out of the oven, place dish on a wire rack to rest for at least 30 minutes before serving. Enjoy on its own or how I love it - with vanilla ice cream! 

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