Peach-Ginger Crisp

A gift from Ma & Pa Felder, Pie in the Sky by Susan Purdy is geared towards baking at any altitude, often an obstacle in places like Santa Fe.  Without the right combination of ingredients, baking times and temperatures, your breads, muffins, or pies can end up looking like someone gave them a swift kick to the gut.  To avoid collapse or undercooking, you need to adjust accordingly.  Susan wrote this book based on baking experiments across 5 states, so I find it a trustworthy resource.  This recipe happens to bake at the same temperature for the same amount of time across the board.  

Here's her recipe for Peach-Ginger Crisp, which "can be considered a master recipe for whatever fruit is in season, from peaches to nectarines to pears, plums, apricots, berries or apples, or a blend of these." Susan also notes that the ginger can be replaced with cinnamon and/or nutmeg, and grated fresh ginger adds some punch to the flavor.

I made this recipe last weekend with fresh peaches courtesy of Ventana Fine Art's tree on Canyon Road.


What's in it:
1/4 cup light or dark brown sugar, packed
1/2 tsp ground cinnamon
1/2 tsp ground ginger (or to taste)
2 tbsp fresh lemon juice

For the oat crumb topping:
3/4 cup flour
3/4 cup light or dark brown sugar, packed
1/2 cup old-fashioned rolled oats
1/2 cup chopped walnuts or pecans
pinch salt
1/2 tsp ground cinnamon
8 tbsp (1 stick) unsalted butter, room temperature, cut up




How to make it:
1.  To peel peaches, use a slotted spoon to lower into a pot of boiling water for about 2 minutes, then remove them to a bowl of cold water to cool, then drain.  The peach skins will slip off easily.
2.  Position the rack in the center of the oven and preheat to 350.
3.  Butter a 10" deep pie plate or ovenproof casserole
4.  In a large bowl, toss the peaches with the brown sugar, cinnamon, ginger, and lemon juice, and spread in the baking dish.
5.  In a medium bowl, combine all the crumb ingredients and pinch them together with your fingertips or mix with a fork to make crumbs.  Spread them over the fruit,
6.  Bake for 45 to 50 minutes, or until the fruit is tender when pierced with the tip of a sharp knife and the crumbs are golden brown.  Cool slightly on a wire rack.
7.  Serve that baby warm, spooning it from the pan.  A la mode with vanilla ice cream?  Mm hm.




Servings: 8 to 10
Cook time: approx 45-50 minutes