salted caramel peach crisp – smitten kitchen

Salted Caramel Peach Crisp

we’re making a simple salted butter caramel sauce on the stove, and using it two ways: to parcook the peaches, deeply infusing them with that fragrant caramel, and at the end, as a final decadent drizzle over the top.

 

Heat your oven: to 400°F (205°C).

Prepare the peaches: Halve and pit the peaches, then cut the halves into 1/2-to-3/4-inch-thick wedges. Toss them in a large bowl with the lemon juice, and set aside while you make the salted caramel.

Make the caramel: In a 4-quart ovenproof deep skillet (I’m using my braiser)* stir together the sugar and water. Turn the heat to medium-high and cook, without stirring, until the surface is evenly bubbling all over and you begin to see golden and medium-brown spots in the bubbling sugar, about 5 minutes. Carefully (it’s going to sizzle dramatically) whisk in the butter and continue to cook until the sauce takes on an even medium-brown or copper color, about 2 to 4 minutes. Add the cream a splash at a time, whisking constantly, until it’s evenly mixed, and cook for another 3 to 4 minutes. Add flaky salt and stir to combine.

Remove from the heat just long enough to carefully ladle 2/3 cup of the sauce carefully into a spouted dish or bowl for later, and set that portion aside.

Parcook the peaches: Return the pan to the stove over medium heat, and add the peaches to the remaining caramel in the pan. The coolness of the peaches will cause the caramel sauce to seize up a little, but do not fret. Just let the peaches and caramel warm up and the sauce will loosen. Cook peaches and caramel together, stirring frequently, until the peaches have softened slightly, about 5 minutes. Stir in the cornstarch or tapioca flour until it disappears.

Make the crisp topping: Mix all of the topping ingredients in a large bowl until the butter is evenly dispersed and the mixture is rubbly. Sprinkle the topping over the peaches, then transfer pan to the oven and bake until the peaches are tender, their juices visibly bubbling around the crisp topping, and the topping is a light, nutty brown, about 20 minutes. Let it cool for 10 minutes, if you can bear it, before serving.

Salted Caramel Peach Crisp2

To serve: Scoop the crisp into bowls and top with ice cream and a drizzle of the reserved caramel sauce. If your caramel sauce has cooled and firmed up, you can warm it up quickly in the microwave — check every 10 seconds, as it warms and bubbles up quickly — or in a small saucepan on the stove.

Do ahead: Leftover crisp should keep in the fridge for 5-6 days, but it would be unprecedented. Leftover caramel sauce will keep for two weeks.

* If you don’t have a pan that goes from stove to oven, simply use a large, deep skillet for the caramel and parcooking the peaches, and transfer the peaches and sauce to a 4-quart or 9×13-inch baking dish pan for the baking portion, sprinkling the topping on just before it goes in the oven.

Salted Caramel Peach Crisp1

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Marcella
Marcella

Marcella Gucci embodies a warm, inviting, and adventurous spirit. Her tone is friendly yet knowledgeable, blending passion for culinary exploration with a genuine love for travel. She communicates with enthusiasm, inspiring her audience to embrace new flavors and cultures.

As the founder of Travel Foodie, Marcella is a culinary enthusiast and globe-trotter. With a keen eye for detail and an appreciation for diverse food cultures, she curates experiences that connect people through the universal language of food. Marcella’s mission is to transform culinary dreams into reality, guiding her audience on a delectable journey around the world.

Travel Foodie where culinary curiosity meets wanderlust! This site is your passport to a world of flavors, offering a delightful mix of travel tips, authentic recipes, and immersive culinary experiences. Whether you’re planning your next adventure or simply looking to spice up your kitchen, we will serves up inspiration and tasty tidbits that will leave you hungry for more. Bon appétit!

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