sustainable summer
Navajo-Style Peach Crisp Serves 8
A Navajo family in Arizona’s Canyon De Chelly taught Blake this recipe, lightened here with less sugar and butter. “In Boulder we have many varieties of peaches and this crisp is one of our favorite ways to use them,” say Blake and Jen. “Eat it with fresh whipped cream, vanilla ice cream, or your bare hands.”
FILLING
7 cups peeled and sliced fresh peaches (10-12 peaches)
½ cup natural cane sugar ¼ cup all-purpose flour 2 tablespoons fresh lemon juice
TOPPING
cup finely ground yellow cornmeal ½ cup natural cane sugar 1 teaspoon salt
1 cup all-purpose flour 2
/3
½ cup very cold butter, cut into small pieces ½ cup toasted pine nuts
1. Preheat oven to 375˚. Coat an 11x17-inch baking dish with cooking spray. 2. Filling: In a medium bowl, combine peaches, sugar, flour, and lemon juice. Use your hands to really mix it well so no little flour lumps lurk anywhere. Spread fruit mixture evenly in baking dish and set aside. 3. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers or the paddle attachment of a mixer, work butter pieces into the dry ingredients so the mixture looks like coarse crumbs. Mix in pine nuts. 4. Cover fruit evenly with topping. Set it on a baking sheet to catch any juices that spill over. Bake until fruit is bubbling and tender and topping is golden, about 45 minutes.
PER SERVING: 412 cal, 16g fat (5g mono, 4g poly, 8g sat), 30mg chol, 5g protein, 62g carb, 4g fiber, 296mg sodium
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august 2012 | deliciousliving 53
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