Peach Caramel Crisp
Submitted by pebbles71
Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.
YIELD
6 servingsPREP
50 minCOOK
40 minREADY
1 hrsThis is a peach crisp that borrows tricks from French patisserie. Instead of tossing the peaches with sugar and butter like a standard crisp, the baking dish gets coated with a hardened caramel shell first. As the fruit bakes, the caramel dissolves into the peach juices and creates an instant butterscotch-style sauce at the bottom of the pan.
The topping is where it gets really good. Sugar and water boil into golden praline, then get poured over toasted sliced almonds and left to set like peanut brittle. Once hard, you grind the praline into a coarse sand and fold it into flour and butter to make a crumbly streusel that tastes like caramelized almond candy.
Blanching and peeling the peaches (the old French trick) removes the fuzzy skin that would turn tough and bitter in the oven. Just 30 seconds in boiling water and the skins slip right off.
Chef Tips
- Don’t stir the caramel once it’s boiling, swirl the pan instead. Stirring crystallizes the sugar and you’ll end up with a gritty mess instead of smooth caramel.
- Watch the caramel closely once it turns amber, it goes from perfect to burnt in under 30 seconds. Pull it at deep gold, not dark brown.
- Toss the peaches with cornstarch right before arranging, too early and the starch will absorb the juices prematurely and turn the fruit slimy.
- The praline makes more than you need, grind and store the extra in the fridge for up to two weeks. It’s great on ice cream, yogurt, or folded into other baked goods.
- Cool at least 20 minutes before serving, hot peach juice is molten and the caramel needs time to thicken into sauce.
Variations
- Swap peaches for nectarines, apricots, or plums for a different stone fruit profile.
- Add a pinch of cardamom or a split vanilla bean to the caramel for the fruit dish.
- Use hazelnut or pistachio praline in place of almond for a different nut flavor.
Ingredients
Directions
FOR TOPPING: Butter small cookie sheet.
Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally.
Mix in almonds. Immediately pour mixture onto prepared cookie sheet.
Cool completely. Cut praline into 2-inch pieces.
Finely grind praline in processor.
(Can be prepared 2 weeks ahead. Refrigerate in airtight container.)
Combine ½ cup praline and flour in processor (reserve remaining praline for another use.)
Add butter to mixture in processor and cut in using on/off turns until crumbly.
Set aside.
FOR PEACHES: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves.
Increase heat and boil without stirring until sugar turns deep Immediately pour caramel into 9-inch diameter baking dish with 1½ inch high sides. Carefully turn dish to coat bottom and sides with caramel. Let stand until caramel hardens. Preheat oven to 375℉ (190℃). Blanch peaches in large pot of boiling water for 30 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel skin off peaches using small sharp knife. Halve and pit peaches. Cut each half into 4 wedges. Transfer to large bowl. Sprinkle cornstarch over peaches; toss gently. Arrange peaches atop caramel in dish. Sprinkle topping over. Bake until peaches bubble and topping browns, about 40 minutes. Cool until just slightly warm. Spoon into bowls. Top with ice cream and serve.
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