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"Navajo-Style" Peach Crisp (Vegan Friendly)

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“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.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

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

Directions

  1. Preheat oven to 375?.
  2. Butter or oil an 11x17-inch baking dish.
  3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
  4. Spread fruit mixture evenly in baking dish; set aside.
  5. 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.
  6. Cover fruit evenly with topping.
  7. Set the baking dish on a baking sheet to catch any juices that spill over.
  8. 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.

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