A Navajo family in Arizona’s Canyon de Chelly taught Jen Castle and Blake Spalding, the chef-owners of Hell's Backbone Grill & Farm, this amazing recipe, lightened here with less sugar and butter. “In Boulder we have many varieties of peaches and this crisp is one of our favorite ways to use them,” say Blake and Jen. “Eat it with fresh whipped cream, vanilla ice cream, or your bare hands.”
Hell's Backbone Grill & Farm
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Ingredients
- 7 cups fresh peaches peeled and sliced
- 1/2 cup natural cane sugar
- 1/4 cup all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 cup all-purpose flour
- 2/3 cup yellow cornmeal, finely ground
- 1/2 cup natural cane sugar
- 1 teaspoon salt
- 1/2 cup butter very cold, cut into small pieces
- 1/2 cup pine nuts, toasted
Instructions
- Preheat oven to 375˚. Coat an 11x17-inch baking dish with cooking spray.
- Filling: In a medium bowl, combine peaches, sugar, flour, and lemon juice. Use your hands to really mix it well so no little flour lumps lurk anywhere. Spread fruit mixture evenly in baking dish and set aside.
- Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Using your fingers or the paddle attachment of a mixer, work butter pieces into the dry ingredients so the mixture looks like coarse crumbs. Mix in pine nuts.
- Cover fruit evenly with topping. Set it on a baking sheet to catch any juices that spill over. Bake until fruit is bubbling and tender to a fork and topping is golden in color, about 45 minutes.
Recipe Notes
Nutrition Facts
Hell's Backbone Grill & Farm
Amount Per Serving
Calories 412
Calories from Fat 144
% Daily Value*
Total Fat 16g
25%
Saturated Fat 8g
40%
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 30mg
10%
Sodium 296mg
12%
Total Carbohydrates 62g
21%
Dietary Fiber 4g
16%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 412 cal, 16g fat (5g mono, 4g poly, 8g sat), 30mg chol, 5g protein, 62g carb, 4g fiber, 296mg sodium
