Boy, that Granny’s Peach Crisp was delicious at Tuesday Lunch this past Tuesday!Â Our chefs use a fruit crisp recipe and just change up the fruit filling based on what they have and what’s in season.Â We were lucky to get the peach version in January!Â Here’s the recipe for the topping forÂ you to play with…just like our chefs do.Â Â Guests will think that your Granny made it…
Fruit Crisp Topping
- 6 tablespoons all-purpose flour,
- Â¼ cup light brown sugar, packed
- Â¼ cup sugar
- Â¼ teaspoon ground cinnamon
- Â¼ teaspoon ground nutmeg
- Â¼ teaspoon salt
- 5 tablespoons butter, unsalted,
cut into 1/2-inch pieces, chilled
- Â¾ cups pecans, chopped coarsely
(or whole almonds)
In a food processor work bowl fitted with a steel blade add flour, brown sugar, sugar, cinnamon, nutmeg, and salt. Add butter and pulse for about three 4-second bursts or until mixture moved from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture. Add nuts and pulse for about five 1-second bursts or until mixture resembles crumbly sand. Do not over-process or mixture will take on a smooth, cookie-dough-like texture. Place in refrigerator for at least 15 minutes while preparing fruit.
Makes 2 cups.
COOKS NOTE: To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not over-mix.