Peach Crisps 3

Stuffed Peach Crisp

One of my all-time favorite desserts is a fresh-out-of-the-oven apple crisp. Although this dessert is peach instead of apple, it has that same irresistible taste—sweet, cooked fruit under a crunchy top hat of brown sugar and oats. What sets this dish apart is the presentation: It is served stuffed inside a hollowed-out peach! Now don’t get intimidated—carving a peach is exactly the same as carving a jack- o’-lantern, with the added bonus of getting to eat it when you’re done! And don’t get me started on how incredibly EASY it is to assemble—I can explain the whole process in four steps: One, make the crumble topping. Two, hollow out the peaches. Three, cook the peach filling. Four, assemble: pour the filling into each peach “cup,” top with crumble mixture, and bake. Serve with a scoop of vanilla ice cream and feel your troubles melt away—just like the ice cream.

To commemorate the fact that I have been blogging for almost a full year (OMG!), I am going to try something new and different. I’m going to take one giant step back from the heaven that was this stuffed peach crisp, and take a minute to tell you a little about my life beyond the bakery…

I am settling back into my house after having spent all summer at our shared family camp. Picture a 647-square-foot vinyl-sided shack with no drywall, no insulation, and no worries. Just months of enjoying the sunshine, swimming in the river, walking my dog on the dirt road, and listening to relatives argue politics over dessert.

My favorite thing about camp is the wildlife. We have snapping turtles, beavers, and freshwater sturgeon that can grow to 6 feet long and are utterly prehistoric—and that’s just in the river! There are ospreys, blue herons, green herons, kingfishers, bald eagles, white-tailed deer, snakes, raccoons, coyotes—the list seems endless. And there is always something new to see! Last spring we got to watch a family of fox kits grow up; they were equal parts cute and curious, always wrestling or running around. And today I saw my very first porcupine. It had gotten treed in a lilac bush by my 9-pound puppy and the neighbor’s 160-pound Bernese mountain dog (who are besties, by the way). All of this raw nature, yet close enough to civilization that we can have pizza delivered—my house doesn’t even offer that luxury!

Sadly, now that the weather is turning blustery, camp is less hospitable (remember the bit about no insulation?). So I have packed my bags and moved back home.

Home is where my dad lives year round. For some reason he just doesn’t click with our camp’s culture. Where we are happy to spend hours sitting on the dock with a cold drink, chatting and nature watching, he needs to be doing something. He’ll organize the garage, or renovate the kitchen, or design and build a house from scratch. (Fact: he’s done all of those things. My dad’s kinda awesome.) Consequently he spends the summer months home alone with the cats; and, in true bachelor fashion, he is so bad about letting spoiled food linger in the fridge.

So this evening my job was to wage war against a truly cringeworthy fridge. My battle plan had two tiers: First, search and destroy anything moldy. Second, perform a thorough cleaning. I wiped unidentifiable juices and leftover crumbs off every surface, even adding a few spritzes of bleach for good measure. Ultimately I am happy to report that my refrigerator has been restored to a state of cleanliness.

Now that I can breathe again I can get busy whipping up more delicious and visually stunning culinary creations, all of which will be shared with you, lovely reader. That’s enough about me for now—go make yourself some stuffed peach crisp!

AuthorCarley KnutsenDifficultyBeginner

Crumble Topping
 ½ cup Flour
 ¼ cup Oats
  cup Brown Sugar
 ¼ cup Sugar
 ¼ tsp Salt
 ½ tsp Cinnamon
 4 tbsp Butter (cubed)
Filling
 7 Medium Sized Peaches (divided)
 2 tbsp Butter
 4 tbsp Brown Sugar
 ½ tsp Cinnamon

Crumble Topping
1

Preheat the oven to 400 degrees. Combine all the dry ingredients then cut in the butter until the mixture is crumbly; set aside.

Filling
2

Cut a ¼-inch slice off the top of six of the peaches. With a sharp knife, cut around the pit to remove. Switch to a spoon to scoop out additional flesh, leaving ¼ inch of flesh inside the skin so the peaches don't fall apart. Dice the scooped-out peach flesh into bite-sized pieces; place in a saucepan. Peel and dice the reserved peach, then add the pieces to the saucepan. Add butter, brown sugar, and cinnamon to the saucepan. Sauté over medium heat for 5 minutes or until very tender.

Prep, Bake, and Serve
3

Divide the filling among the hollowed-out peaches. Top with the crumble mixture, then place in a lightly greased muffin pan. (If the peaches are too large to fit in a muffin pan, use a baking sheet instead.) Bake for 12–15 minutes or until the crumble top is golden brown. Serve immediately, ideally with a scoop of vanilla ice cream.

Ingredients

Crumble Topping
 ½ cup Flour
 ¼ cup Oats
  cup Brown Sugar
 ¼ cup Sugar
 ¼ tsp Salt
 ½ tsp Cinnamon
 4 tbsp Butter (cubed)
Filling
 7 Medium Sized Peaches (divided)
 2 tbsp Butter
 4 tbsp Brown Sugar
 ½ tsp Cinnamon

Directions

Crumble Topping
1

Preheat the oven to 400 degrees. Combine all the dry ingredients then cut in the butter until the mixture is crumbly; set aside.

Filling
2

Cut a ¼-inch slice off the top of six of the peaches. With a sharp knife, cut around the pit to remove. Switch to a spoon to scoop out additional flesh, leaving ¼ inch of flesh inside the skin so the peaches don't fall apart. Dice the scooped-out peach flesh into bite-sized pieces; place in a saucepan. Peel and dice the reserved peach, then add the pieces to the saucepan. Add butter, brown sugar, and cinnamon to the saucepan. Sauté over medium heat for 5 minutes or until very tender.

Prep, Bake, and Serve
3

Divide the filling among the hollowed-out peaches. Top with the crumble mixture, then place in a lightly greased muffin pan. (If the peaches are too large to fit in a muffin pan, use a baking sheet instead.) Bake for 12–15 minutes or until the crumble top is golden brown. Serve immediately, ideally with a scoop of vanilla ice cream.

Stuffed Peach Crisp

Serve warm with a cold scoop of vanilla ice cream for maximum deliciousness.

Cut out the pit and hollow the insides of the peaches, creating a fruit cup for your crisp.

Dice and sautee the peach flesh that you hollowed out earlier. Add some sugar and spice, cook until soft, then pour into the awaiting hollowed out peach.

Sprinkle the reserved crumble topping on the stuffed peaches, bake, and serve straight out of the oven.

Thanks to Le Creme De La Crumb for the recipe!

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