Do not thaw the peaches before cooking. If, however, your peaches are frozen into a solid block, thaw them slightly to separate them before cooking.
- 4 slices high quality thin sandwich bread
- 4 T unsalted butter, divided
- ¼ cup light brown sugar
- ¼ t ground cinnamon
- ¼ t ground nutmeg
- 1/8 t salt
- 2 lbs frozen, unsweetened, peaches
- 1/3 cup sugar
- 2 T unsalted butter
- 1/8 t salt
- 4 t fresh lemon juice, about 1 lemon
- 2 t cornstarch
Make the topping: Tear the bread into small-medium pieces; set aside. Heat a 12 inch non-stick skillet over medium heat Stir in 1 T butter. When the butter has melted, stir in the bread crumbs and continue to cook, stirring constantly, until the crumbs are golden, 3-5 minutes (the smaller crumbs will brown more quickly. Turn the heat to low. Clear the center of the skillet and add the remaining 3 T butter, brown sugar, cinnamon, nutmeg and salt to the center of the skillet. Cook, mashing the butter into the sugar, until melted and bubbly. Stir the sugar mixture into the bread crumb mixture and continue to cook, stirring constantly, until the mixture is thoroughly coated and well toasted, 1-3 min longer. Spread the crisp topping out over a large plate to cool.
Make the filling: Wipe any remaining crumbs out of the skillet. Add the frozen peaches, sugar, butter and salt to the skillet, cover and cook over medium heat until the peaches are thawed and have released their juices, 8-12 minutes. Reduce the heat to medium low and continue to cook, covered, until the peaches are soft when poked with a fork, 8-12 minutes longer. Separately, whisk the lemon juice and cornstarch together to dissolve the cornstarch, then stir the mixture quickly into the cooked peaches. Continue to cook, stirring constantly, until the liquid has thickened, about 1 minute. Remove from the heat and portion into 8 bowls. Sprinkle over the crisp topping and serve. Serves 8
Note: You can substitute fresh peaches – just shorten the cooking time by about half.
Skills: following multi-part directions, measuring, working safely at the stove
Equipment: large non-stick skillet with a cover
Adapted from: Cook’s Illustrated The Best Skillet Recipes