Peach Crunch

Peach Crunch | ChopChop

Description

Whether you call it a crunch, a crumble, or a crisp, fresh fruit baked with a crunchy topping is one of our favorite year-round desserts. But we especially love it in summertime, when fruit is at its peak. We offer a range of sugar amounts for the filling: if your peaches are really sweet, you might not need any sugar at all, but if they’re on the tart side, you can use up to 4 tablespoons.

Hands-on time: 30 minutes
Total time: 1 hour, 5 minutes
Makes: 8 Servings

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Measuring spoons
Measuring cup
8 x 8-inch baking pan
Spoon, for stirring
Medium-sized bowl
2 forks
Pot holders

Ingredients

   
*Filling*
5  
to 6 ripe peaches, quartered, pitted, and thinly sliced
2 tablespoons
all-purpose flour
1  
to 4 tablespoons white sugar (depending on how sweet your peaches are)
   
*Topping*
2⁄3 cups
coarsely chopped, toasted walnuts or pecans *
1⁄3 cup
whole-wheat or all-purpose flour
1⁄4 cup
brown sugar
2 tablespoons
white sugar
1⁄2 teaspoon
ground cinnamon
1⁄4 teaspoon
kosher salt
4 tablespoons
(1⁄2 stick) unsalted butter, melted **

Instructions

  1. Turn the oven on and heat it to 300 degrees.
  2. Make the filling: Put the peaches, flour, and sugar in the ungreased pan, and stir until you can’t see any dry patches of flour.
  3. Make the topping: Put the topping ingredients in the bowl and combine, by hand or with 2 forks, until the mixture is crumbly.
  4. Put the mixture on top of the peaches. When the oven temperature has reached 300 degrees, carefully put the pan in the oven.
  5. Bake until the top is golden brown, about 35 minutes.
  6. Serve right away hot, warm or at room temperature. Or cover and refrigerate up to 3 days.

Notes

* To toast nuts, put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.

** To melt butter, put it in a microwave-safe cup and heat it for 30 seconds, or put it in a small pot over low heat and heat just until melted, a minute or two.

Or Else
Strawberry-Rhubarb Crunch: Substitute 4 cups (about 1 pound) sliced rhubarb and 1 pint strawberries, hulled (“Hulled” means with the leafy top and stem taken out.) and quartered, for the peaches. Omit the ground cinnamon and add an extra 2 tablespoons sugar to the lling.

Peach-Blueberry Crunch: Substitute 1 cup blueberries for 1 peach.