Peach Crisp with White Corn

This versatile crisp topping works with any fruit in season or what you have on hand. Adjust (or omit) the nuts, sugars and spices to your liking. Soy Free.

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Rating: 4.5
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Servings 16people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
This versatile crisp topping works with any fruit in season or what you have on hand. Adjust (or omit) the nuts, sugars and spices to your liking. Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Servings 16people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
This versatile crisp topping works with any fruit in season or what you have on hand. Adjust (or omit) the nuts, sugars and spices to your liking. Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Crisp Topping
  1. Soak the corn grits in water to cover for one hour. Preheat the oven to 375°F.
Peach Filling
  1. Meanwhile, prepare the filling: combine corn starch, sugars and spices and toss with peaches, lemon juice and vanilla. Pour filling into baking dish.
  2. Thoroughly drain all water from grits. Combine flour, nuts, brown sugar, spices and salt. Add well-drained grits and cold butter to flour mixture and mix until butter begins to incorporate into mixture and large clumps of dough begin to form.
  3. Evenly sprinkle crisp topping over peaches. Bake until fruit juices are bubbling and crisp topping is dark golden-brown, 50 – 60 minutes.
  4. Let cool for at least 10 minutes. Serve with vanilla ice cream or whipped cream.



    Makes 16 servings.
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