Navajo Style Peach Crisp Recipes

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NAVAJO STYLE PEACH CRISP

Make and share this Navajo Style Peach Crisp recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10



Navajo Style Peach Crisp image

Steps:

  • Preheat the oven to 375°F Butter an 10 x 8-inch baking dish.
  • To prepare filling, combine peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in pan.
  • To prepare topping, combine flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
  • Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.

7 cups peeled and sliced fresh peaches
1 cup sugar
1/4 cup flour
2 tablespoons lemon juice, fresh
1 cup flour
2/3 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
2/3 cup cold butter, cut into pieces
1/2 cup toasted pine nuts

"NAVAJO-STYLE" PEACH CRISP (VEGAN FRIENDLY)

From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.

Provided by COOKGIRl

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10



Steps:

  • Preheat oven to 375?.
  • Butter or oil an 11x17-inch baking dish.
  • Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
  • Spread fruit mixture evenly in baking dish; set aside.
  • Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
  • Cover fruit evenly with topping.
  • Set the baking dish on a baking sheet to catch any juices that spill over.
  • Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.

Nutrition Facts : Calories 416.5, Fat 18.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 251.1, Carbohydrate 61.9, Fiber 3.6, Sugar 36.8, Protein 5.4

7 cups fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches)
1/2 cup natural cane sugar (I used half cane sugar and half dark brown sugar)
1/4 cup unbleached flour
2 tablespoons fresh lemon juice
1 cup unbleached flour
2/3 cup finely ground yellow cornmeal
1/2 cup natural cane sugar
1/2 teaspoon salt
1/2 cup butter (very cold and cut into small pieces)
1/2 cup pine nuts

MOM'S PEACH CRISP

My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.

Provided by Stephanie

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 7



Mom's Peach Crisp image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange peaches evenly in an 8x8-inch baking dish.
  • Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
  • Bake in the preheated oven until topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g

4 cups sliced fresh peaches
½ cup all-purpose flour
½ cup brown sugar
½ cup cold butter
1 teaspoon ground cinnamon
¼ teaspoon salt
1 cup rolled oats

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