spenser magazine: issue seven - summer 2013

Peach and Pistachio Crisp Recipe by Denise Woodward Serves 8-10 people 1 stick unsalted butter 2 lbs. of peaches, with skins left on (they are tasty) 2 tbsp. brown sugar 1 cup all purpose flour ¾ cup granulated sugar ½ cup crushed pistachios 1 tsp. baking powder Pinch of salt 1 large egg 1. Preheat the oven to 375°F. Melt the butter. Using a pastry brush lightly coat a baking dish with 1 tbsp. of the butter. Set aside.

2. Slice the peaches into wedges, discarding the pits, and put into a mixing bowl. Sprinkle the brown sugar over the top of the peaches and lightly toss with a spatula. Place into the buttered baking dish.

3. In a mixing bowl, whisk together the flour, granulated sugar, pistachios, baking powder, and salt. Lightly whisk the egg, just until beaten, then add to the dry ingredients. Using a fork, stir the mixture, until crumbly. Add half of the remaining butter. Continue to stir with the fork until very crumbly. Scatter over the top of the peaches.

Drizzle the remaining melted butter over the top.

4. Place the baking dish onto a cookie sheet and slide into the oven. Bake for 35 to 40 minutes, until bubbly and golden brown.