need help with peach crisp

I am following recipes for peach crisps. But the canned peaches seem to dry when you put the topping on them and the pie comes out really dry, and the liquid is super thing so I dont leave it on the peaches, I just drain. THe pie filling (comstock) peaches are softer but there is soo much of the sugary thick liquid that the pie is mushy. What the heck do I do to get a decent crisp? Same with apples.

Thanks

Reply to
Don
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Slice up lots of fresh peaches. It's summertime, and they're in season. It would be a shame to use anything other than fresh, juicy, sweet, ripe peaches.

Blackberries and dark sweet cherries are nice in crisps, as are apricots and golden raisins. Blueberries can be used to good effect, too.

-- The Iron Muffin

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Reply to
The Iron Muffin

I just finished doing a buttload of individual peach crisps for the big billfish tournament last week. Chunk fresh, firm, ripe peaches to about the size of a keyboard key (1/2" dice)--don't even peel them, just wash, pit and cut. Throw them into a wide bowl and cover them with some granulated sugar (just sprinkle it over them from your scoop), stir (with your hand, of course), and taste if it seems sweet enough. You also want a little lemon juice in there, too. I used lime juice and some fresh ground ginger. Once the sugar starts pulling the liquid out of the peaches you should end up with a syrupy mix. Lightly dust the top with some flour (from a sifter) and stir it in. You should be good to go. For the topping, I use a ratio of 100% AP flour and brown sugar, 66% butter, and cinnimon and mace/nutmeg to taste. You can add oats and nuts to taste if you like, about 15~20% of each. Put the fruit into a baking dish (or dishes) and top with the strussel, bake

350°F till done (about 15~25 min, depending on the thermal mass (less time for individual ramekins, more for a hotel pan).
Reply to
Chef Riggy

Toss the cans and go for fresh! Toss the peaches (sliced or diced, about 10 cups) with some sugar, flour, and a dash of cinnamon or nutmeg. A squeeze of lemon and some finely grated peel is nice too. Even some raspberries. Anyway, toss it all together and add to a buttered 9x13 dish. Same goes for apples, by the way...right down to the berries, though I usually use blackberries with apples. Topping:

2 cup quick-cooking oats 2 cup all-purpose flour 2 cup packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 tsp good cinnamon (I like Penzey's Cassia for this) 1 cup butter, melted Combine all ingredients. The mix should be crumbly, but not too dry or too wet. Sprinkle evenly over the fruit. Bake at 350*f for 35-40 min. The topping should be deep golden brown and the fruit thick and bubbly.

The apple crisp is pretty much the same. It bakes slightly longer (45 min or so). You can add a bit of extra liquid to the fruit part depending on how juicy your apples are.

kimberly

Reply to
Nexis

That's an awful lot, for something that goes over an already sweet fruit, doncha think?

Reply to
Davida Chazan - The Chocolate Lady

Not really, as this recipe makes a large amount of topping. It generously tops a 9x13 inch pan of fruit, as opposed to the usual smaller casserole type dishes often used for crisp.

kimberly

Reply to
Nexis

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