June 9, 2012

Spiced Peach Crisp

For starters, I am a huge fan of peaches. I love everything about them except the skin honestly. So when it comes to just eating a piece of fruit, I do opt for a nectarine, but that is no substitute for a peach in cooked or baked creations for me.

Back in December, while browsing around online I found some information on canning spiced peaches and just absolutely loved the idea and still very interested in doing so (though it seems like that is a dream for next summer seeing as I have none of the equipment yet). Still, the idea of spiced peaches has been lingering in the forefront of my mind.

Well, with all the cooking I did for family visiting at the beginning of May, I was feeling a little burned out and decided to pick up an 'easy-make boxed peach cobbler' from the store as a short cut for dessert. As with most things that come from a box, it was good (they usually do something right or they wouldn't keep selling them), but it wasn't home-made good. It felt like it was missing something for me.

I decided that it was missing spiced peaches. Now, quick make spiced peaches can in no way replace spiced peaches that have had the opportunity to mature for several months (this is the first thing I'm doing with my first jar of spiced peaches by the way), but they made the house smell amazing and added a little something extra.

This last week I made my second spiced peach crisp and it came out just as good as the first, even though I altered the recipe a little bit. In the first try, I only had peaches and cream oatmeal packages in the house, so I used those instead of regular oats and found that it made for a much prettier topping with the little chunks of peaches, but did nothing else for me on flavor.

 Spiced Peach Crisp
(Traditional Topping)

Spiced Peach Crisp - Take 1
 (Topped with peaches and cream oatmeal topping)

Spice the peaches in a pan of apple cider vinegar, brown
sugar, cinnamon, nutmeg, cloves, ginger, and all-spice.

Pre-baked crisp topped with traditional oats.


Spiced Peach Crisp

     - 2lbs peaches (fresh, frozen, or drained canned)
     - 1/2 cup apple cider vinegar
     - 1/2 cup brown sugar
     - 4 tablespoons cinnamon
     - 3 tablespoons nutmeg
     - 2 tablespoons cloves
     - 2 tablespoons ginger
     - 2 tablespoons all-spice
            *Adjust to personal preference

     - 1/2 cup brown sugar
     - 1/8 cup sugar
     - 1/4 cup all-purpose flour
     - 3/4 cup oats (for prettier topping us peaches and cream instant oatmeal)
     - 1 teaspoon nutmeg
     - 2 tablespoons cinnamon
     - 1 stick unsalted, softened butter (cut into several pieces)

     - Mix apple cider vinegar, brown sugar, cinnamon, nutmeg, cloves, ginger, and all-spice in a medium sauce pan. Bring to a boil and let simmer for 5 minutes.

     - Add peaches into the sauce pan, cover, and cook on low heat (stiring occasionally) for 15-20 minutes. For frozen peaches, toss into the pan mostly thawed and let simmer for 30-35 minutes.

     - While the peaches cook, in a large mixing bowl, thoroughly mix the brown sugar, sugar, flour, oats, nutmeg, and cinnamon. Toss in the chunks of butter and mix with hand until crumbly.

     - With a slotted spoon, remove peaches from juice and place in a greased 8x8 baking pan. Drizzle as much of the spice sauce over the peaches as desired.

     - Preheat the oven to 350 degrees and let the peaches cool while the oven heats.

     - Once the oven is preheated, evenly top the peaches with the oat mixture.

     - Place in oven and let cook for 30-35 minutes (or until golden brown on top). Let cool a little before serving and enjoy.

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