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Peach Caramel Crisp
You'll need a 9-inch oven-proof short-sided baking dish.
Praline Topping:
- 1/2 cup sugar
- 3 T water
- 1 cup sliced almonds, toasted
- 1/2 cup all purpose flour
- 5 T unsalted butter
Peaches:
- 1/2 cup sugar
- 3 T water
- 6 large ripe peaches, peeled, pitted, and cut into 8 wedges each
- 2 T cornstarch
Topping:
Butter small cookie sheet.
Stir sugar and water in heavy saucepan over low heat until dissolved.
Increase heat and boil without stirring until sugar turns a dark golden color.
Mix in almonds.
Immediately pour mixture onto greased cookie sheet.
Allow to cool completely.
Crack into pieces and grind fine in a food processor.
NOTE: You can prepare the praline ahead; store in an airtight container and refrigerate up to two weeks. This recipe makes more praline than required for one dish, so you can store it and make another crisp weeks later. Make a double recipe and keep enough praline on hand for spur of the moment baking!
Directions:
Set the oven for 375°.
Combine 1/2 cup praline and flour in food processor.
Add cold butter and pulse on and off until mixture is crumbly.
Set aside.
In a heavy saucepan, stir sugar and water in heavy saucepan over low heat until dissolved.
Increase heat and boil without stirring until sugar turns a dark golden color.
BE CAREFUL: IT'S HOT! Pour caramel into the baking dish, turning dish to coat bottom and sides with caramel.
Allow to harden.
Sprinkle cornstarch over peaches, tossing gently to coat.
Arrange peaches over hardened caramel; distribute topping evenly over peaches.
Bake about 40 minutes, until caramel bubbles and topping browns.
Serve warm with vanilla ice cream.
Serves six.
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