Peach Crisp

We were at the Farmer's Market a few weeks ago and I bought a basket of fresh peaches. We ate a few on their own and they were delicious but I had a craving for some sort of peach dessert. I love topping that goes on apple crisp so I wanted to find something similar for a peach crisp. I came across this Peach Crisp recipe on foodnetwork.com by Anne Burrell. I followed the recipe exactly and thought it turned out okay. The topping was great but the peach mixture had way too much lemon in it. The lemon flavor overpowered the peach flavor which was a little disappointing for me. Don't get me wrong, we ate all of this dessert! I'll make this recipe again but next time I would cut the amount of lemon in half - at least!

Ingredients
Filling:
5 large ripe peaches, pitted and cut into slices
1 lemon, zested and juiced (I would just try putting in the juice of 1 lemon and no zest)
3 Tablespoons flour
1/4 cup brown sugar
2 Tablespoons sugar
1/2 teaspoon vanilla
1/2 cup golden raisins

Topping:
1 1/4 cups flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold butter cut into pieces
(1/2 cup almonds, but I left these out)
pinch salt
1-2 Tablespoons cold water

Directions:

Preheat the oven to 350 degrees.

For the filling:

Toss the peaches in a large bowl with the zest (if you choose to use it) and lemon juice. Add the rest of the ingredients and stir to combine. The recipe calls to put this into individual ramekins but I just put mine in an 8x8 baking dish.



For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Sprinkle the topping over the peaches. The idea is to look very crumbly.



Bake for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Serve hot and with vanilla ice cream!



As I said, this is a good recipe - just too much lemon for my tastes. I went back and read through the reviews of this recipe and no one commented that it was too much lemon, which kind of surprised me. If you give this recipe a try let me know what your thoughts are!