Navajo Style Peach Crisp Food
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
NAVAJO STYLE PEACH CRISP
Make and share this Navajo Style Peach Crisp recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F Butter an 10 x 8-inch baking dish.
- To prepare filling, combine peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in pan.
- To prepare topping, combine flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
- Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.
PEACH CRISP
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the filling ingredients in a large bowl and gently mix.
- Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
- In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.
"NAVAJO-STYLE" PEACH CRISP (VEGAN FRIENDLY)
From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.
Provided by COOKGIRl
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375?.
- Butter or oil an 11x17-inch baking dish.
- Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
- Spread fruit mixture evenly in baking dish; set aside.
- Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
- Cover fruit evenly with topping.
- Set the baking dish on a baking sheet to catch any juices that spill over.
- Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.
Nutrition Facts : Calories 416.5, Fat 18.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 251.1, Carbohydrate 61.9, Fiber 3.6, Sugar 36.8, Protein 5.4
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