Made in America: Peach Crisp
It's usually apple crisp at my house, but Paola and I had stolen lots of white peaches from a tree on the mountain, so when she and Marcello came to dinner I made this. Big success. Really big success. I do think American cooks have a way with fruit desserts!
Fruit Crisp
serves 6 preheat oven to 375°F or 190°C
about 6 apples or peaches depending on the size, peeled, cored or stoned and sliced
sugar as needed-- my peaches needed it and got 1/2 cup or 105 g
a good sprinkling of cinnamon
dots of butter
Crust
140 to 160 g (2/3 to 3/4 cup) brown sugar packed
65 g /1/2 cup) plain flour
43 g (1/2 cup) oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg (if freshly grated that's too much)
75 g (1/3 cup) soft butter
Put the fruit slices into a shallow baking dish. Sprinkle the sugar if needed on top. Add the sprinkle of cinnamon. Add the dots of butter, not very much.
In a bowl, mix all the dry ingredients with a fork, then add the soft butter and mix again. Hands work the best. Scatter the crisp crust crumbs over the fruit, making sure to cover all of it.
Pop it into the oven and bake it for 30 to 35 minutes. It should be golden brown. Your house will smell like heaven. Eat it as warm as you can, with cream or vanilla ice cream alongside.
In italiano:
Questo è un dolce casalingo che è considerato sano per i bambini, ma gli adulti anche lo vogliano. E' tanto profumato e perfetto per i giorni di autunno, quando la frutta c'è e la voglia per la caldezza di una cucina redolente delle spezie inizia. E' facilissimo a buonissimo.
Croccante di frutta
per 6 persone riscalda il forno a 190°
circa 6 mele o pesche, dipende la taglia, spellate, snocciolate e fettate.
zucchero qb -- queste pesche bisognavano 105 g
uno spolvere di canella
pezzettini di burro
Crosta
140-160 g zucchero di canna dipende quanto acerba la frutta
65 g farina 00
43 g aveno
3/4 cucchiaio canella
3/4 cucchiaio noce moscato (penso io che se è gratuggiato fresco la quantità sarebbe troppo)
75 g burro morbido
Mettete le fette di frutta in una pirofila non tanto profonda. Aggiungete lo zucchero se volete, e poi la canella.
In una ciottola mettete gli ingredienti asciutti e mescolategli bene con una forchetta. Aggiungete il burro e mescolate bene. Distribuite la crosta per coprire tutta la frutta. Infornatelo per 30-35 minute fino a è imbiondito è la frutta è cotta bene.
Il profumo riempirà la vostra casa e gli appetiti nasceranno. Servitelo con la panna fresca o gelato sapore crema o panna. Buono!
Yummy! I love peaches. In fact, I prefer peach pie to apple pie. But, one thing I have to know….. Where did you find the oats? I can’t find them unless they’re mixed up in Muesli.
@Mary:
Near the cereals there are bags called aveno and they look just like Quaker! I won’t guarantee that every Italian supermarket has them, but they appear fairly often in Italian cookery magazines and especially in food from the north. It would be worth asking. I froze mine, thawed and refroze before opening and keeping them hermetically sealed because I don’t use them quickly.
Mmm I’ll make it with apples. Never thought of freezing oatmeal before. Thanks for the tip.
@Scintilla:
That is so if there are any moth eggs in it when it comes from the store they won’t hatch and spread through your whole kitchen. Freeze, thaw, freeze does the job.
Excellent oat tip! And also…YUM! I love baked peaches.
Oh, how I wish we still had yummy peaches here! Alas, while they’re still being sold, they’re mushy this late in the game. No worries, I’ll try it with apples instead!
@J:
I use frozen peaches as well, but I really love it best made with apples. It’s strange, but in this part of Umbria I know several trees that never ripen their peaches until October.