Summer Peach Crisp...

...with Whiskey Butterscotch Sauce

About a month ago, the aroma of peaches grabbed a hold of me at the grocery story and I knew immediately I was hungry for a peach crisp. Of course the cold storage peaches we get here are nothing like what I remember as a kid, spending time vacationing in Pennsylvania with my grandparents and picking peaches right off the tree. Nothing beats a fresh picked peach and I'm lucky enough to have eaten the difference!

But, one does what she can with what she's got.

 I scoured Pinterest for a basic crisp recipe and found it 

here at Lollyjane ...

...and while I'm sure this recipe can stand on it's own, baking is about being expressive and creative and I wanted to play with some flavors that were swirling around in my head. 

I chose to add ginger and fresh nutmeg. Before I put the crumble on I give a few twists of cracked pepper to the peaches. Crazy I know-but I swear it works. I always keep a tube of Ginger paste from Gourmet Garden in my fridge along with fresh whole nutmeg. I always use Saigon cinnamon because it contains essential oil and has a more distinct flavor.

I can eat tiny, tiny, teenny amounts of gluten but this crisp is not that tiny amount I can eat. I paid for my foolishness for two days so I tweaked the crisp part for us gluten peeps!

gluten free 

I got up early this morning to bake the gf crisp before the sun came up and 150 degrees outside!

** I added another 1/2 peach to the recipe amount to fit my 8" cast iron.

gluten free

Lets talk about this sauce!

Whiskey Butterscotch Sauce

from HERE at Serious Eats. 

Austin told me to add 2 more TBSPs of whisky without changing the ratio of anything else and I really wish I would have listened him!

It just takes the crisp to a whole new dimension!

gluten free

Hopefully you can still find peaches to try this. If you make it, I'd love to hear about it.

Summer Peach Crisp 

Serves 4

For the Fruit

2 heaping cups fresh peaches, peeled and sliced 

1/2 cup granulated sugar

 2 TBSP cornstarch

3/4 tsp fresh ginger

fresh nutmeg, to taste

a couple of turns of cracked black pepper

For the Topping

4 TBSP butter, melted

3/4 cup all purpose flour  

(1/2 c gf oats, ground, 1/4 cup + 1 TBSP gf all purpose flour)

1/4 cup packed brown sugar

scant 3 TBSP granulated sugar

1/4 tsp cinnamon

Preheat oven to 350*

In a medium bowl mix together ingredients for the fruit. 

Spoon fruit into four standard ramekins that have been lightly sprayed with cooking spray. 

(or 8" cast iron skillet see ** above)

In the same bowl mix together flour, brown sugar, granulated sugar and cinnamon. Add in melted butter and mix with a fork. Mixture will not be completely wet but more sandy in texture. (It should clump together if you squeeze it) (The gluten free topping will be completely wet)

Sprinkle mixture over the fruit. Leave some larger clumps so it stays crisper while baking.

Place ramekins onto a baking sheet and bake for 30-35 minutes or until topping is lightly golden brown and fruit is bubbling. Cool for a bout 15 minutes before serving.

Hope this crisp hits the spot as summer sends down. Shoot me an email if you have any questions!

Happy (summer days) shooting!

xo

Kelly