RECIPE: Hot Fuzz (A more wholesome take on peach crisp)

Yield: One 9-inch crisp

Cook Time: 20 minutes

 

    INGREDIENTS

Topping

4 slices whole-wheat bread

1 cup whole-wheat panko

¼ cup turbinado sugar (sugar in the raw)

½ teaspoon ground cinnamon

Pinch kosher salt

4 tablespoons unsalted butter, melted


Filling

6 medium peaches--halved, pitted and roughly chopped

1 tablespoon granulated sugar

1 teaspoon cornstarch

Pinch kosher salt

1 teaspoon fresh lemon juice

½ teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 400°.

2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the panko, turbinado sugar, cinnamon and salt. Add the melted butter, stir to moisten the crumbs and set aside.

3. Make the filling: In a medium bowl, combine the peaches, sugar, cornstarch, salt, lemon juice and vanilla extract.

4. Spoon the peach filling into a 9-inch round or square baking dish and cover with an even layer of the crisp topping. Bake until the peaches are tender and look juicy around the edges of the baking dish, and the topping is golden-brown, about 20 minutes. Serve warm or at room temperature.