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Fresh Peach Crisp
Posted on 6/2/13 at 6:09 pm
Posted on 6/2/13 at 6:09 pm
The 2013 peaches are here so we had Peach Crisp tonight.
You know what a fresh peach looks like. They weren't freestone, so After peeling them I cut them off the stones. I think this was the results from five smallish peaches.
I added a quarter cup of sugar and cooked them for a couple of minutes in the microwave to pull some liquid out.
The crisp was 1 tablespoon and a half of melted butter, two tablespoons sugar and enough flour to make the crumbles that make the crisp. Baked the dish off in a 285 degree oven for about 40 minutes until the top browned.
I allowed it to cool for twenty minutes before serving with vanilla icecream.
Our first experience with the 2013 peaches was nice.
You know what a fresh peach looks like. They weren't freestone, so After peeling them I cut them off the stones. I think this was the results from five smallish peaches.
I added a quarter cup of sugar and cooked them for a couple of minutes in the microwave to pull some liquid out.
The crisp was 1 tablespoon and a half of melted butter, two tablespoons sugar and enough flour to make the crumbles that make the crisp. Baked the dish off in a 285 degree oven for about 40 minutes until the top browned.
I allowed it to cool for twenty minutes before serving with vanilla icecream.
Our first experience with the 2013 peaches was nice.
This post was edited on 6/2/13 at 6:35 pm
Posted on 6/2/13 at 7:31 pm to MeridianDog
Oh damn
That looks mighty tasty
That looks mighty tasty
Posted on 6/2/13 at 8:16 pm to MeridianDog
And the money shot! Looks great!
Posted on 6/2/13 at 8:43 pm to MeridianDog
Looks like what I call a cobbler, is there a difference between crisp and cobbler?
Posted on 6/2/13 at 8:46 pm to TorNation
quote:
Cobblers
American cobblers are considered “fruit stews with dough dropped on top before baking” (ochef.com) They involve a bottom layer of fruit that is then topped with ingredients for a biscuit dough. The result is a dense, rich dessert. Not to be confused with British cobblers (made with meat), popular cobbler ingredients include: apples, peaches and cherries.
Crisps
Crisps also have a bottom layer of fruit, but their topping is much more crunchy than cobblers. Instead of a dough-like pastry that rises, the crisp is topped with a different proportion of butter, sugar and flour that is sort of crumbly, and only briefly browned in the oven. Crisps might include oats or granola in their topping as well.
Crumbles
The crumble also begins with fruit at the bottom, but is topped with a different butter-flour-sugar mixture called a ‘streusel’. The three ingredients are mixed just until crumbly and then poured on top of the fruit. This dish is very similar to a crisp but the crumble originated in Britain whereas the crisp is seen as more American. Crisps are also more rich than crumbles with higher amounts of sugar, butter and flour.
i had to look it up myself
Posted on 6/2/13 at 8:50 pm to Coater
quote:
Coater
Duh on me.
Was I right?
Crisp or Crumble?
Cobbler I can do. It was never my intent to make a cobbler. The cat will testify to that.
This post was edited on 6/2/13 at 8:52 pm
Posted on 6/2/13 at 8:56 pm to MeridianDog
quote:
Crisp or Crumble?
i'm going to need to taste it to make sure
looks like a crisp to me though
Posted on 6/2/13 at 9:00 pm to Coater
quote:
Looks like a crisp to me
Whew.
I have been accused of so much. Now even my dessert efforts are under close critical scrutiny.
Unfortunately it disappeared quickly. Took a high shutter speed to capture the spoon shot. Surprised me that it wasn't just a blur.
This post was edited on 6/2/13 at 9:03 pm
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