![]()
Serves 6
What sets this crisp apart is its topping: It is crusty and wonderful, and there is lots of it. If unpeeled peaches bother you, peel them. Serve this for dessert, of course, and also for breakfast.
7 ripe but firm medium peaches,
unpeeled, pitted, and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup Scotch whisky
1/4 cup sugar
1/4 cup pocked dark brown sugar
4 tablespoons unsalted butter
Topping
2-1/2 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
3 sticks (24 tablespoons) unsalted butter, melted
Softened frozen vanilla yogurt
as an accompaniment
Preheat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish.
In a large bowl, toss the peaches together with the lemon juice. Add the whisky, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.
To make the topping:
In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top.
Cover the dish with foil and bake for 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top.
Let cool slightly, then serve warm in bowls, topped with scoops of frozen yogurt.
Newman's Own Cookbook
By Paul Newman and A.E. Hotchner
Simon & Schuster
Hardback, 240 pages, $25.00
Publication Date: November 1998
ISBN: 0-684-84832-5
Recipe Reprinted by permission.
Recipes
This page created March 1999

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Advanced Search
Recent Searches
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks
Copyright © 1994-2008,
Forkmedia LLC
Become a Chef:
Best Culinary Schools
Everything Kitchens
Coffee Makers, Blenders
Espresso Machines
The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts
Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts
Tenerife
Weight Loss Diet
Women's Vests
Vending Machines
Cheap Hotels
Cheap Holidays
Holiday Cottages