Caroline’s Fruit Crisp

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Caroline’s Fruit Crisp

Yield 6-8

Author Laura McIntosh

Ingredients

For the Fruit Crisp:

• 6-8 large fresh peaches, peeled and sliced (about 4 cups), or 4 cups of any other fresh fruit
• 2 tbsp juice of 1 lemon or 1 lime
• 1/2 tbsp cinnamon (divided)
• 1 stick of butter
• 1 cup all-purpose flour
• 1 cup light brown sugar
• 3/4 cup chopped pecans (optional)

For the Peach Brandy Sauce:

• 4-5 peaches, peeled and pitted (to yield 1 1/2 cups peach puree)
• 1/3 cup peach brandy

Instructions

For the Fruit Crisp:

1. Preheat the oven to 350°F (175°C).
2. Arrange the sliced peaches in a 9x9-inch baking dish. Sprinkle the lemon juice and half a tablespoon of cinnamon over the peaches.
3. In a mixing bowl, combine the butter, remaining half tablespoon of cinnamon, flour, and light brown sugar. Optionally, incorporate the chopped pecans into the mixture.
4. Crumble the prepared topping over the peaches in the baking dish. Bake for approximately 30 minutes, until the topping turns golden and the fruit bubbles.
5. Elevate the dish by adding Peach Brandy Sauce, a scoop of vanilla ice cream, or a dollop of whipped cream.

For the Peach Brandy Sauce:

1. Present the warm fruit crisp with a drizzle of Peach Brandy Sauce or your chosen topping.Puree the peeled and pitted peaches until velvety.
2. In a saucepan, combine the peach puree with peach brandy.
3. Simmer the mixture on low heat for 10 minutes, stirring consistently.

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