Wednesday, August 17, 2011
Rolled Spelt and Peach Crisp
Saw Angie making this crisp few weeks back and knew that i would love it, looking at the ingredients she put in. I was right, the juices from the peaches lend a sweet and warm flavour to this crisp and each bite comes with a soft crunch from the crispy flakes, it's delicious! It's not really sweet, just nice and psychologically, i also think it's quite healthy though you still find a little butter there. Would love to make this again, it's ideal for breakfast too! You can substitute rolled spelt flakes with rolled oats and spelt flour with wholemeal flour if you have difficulty getting them from your place.
I used 3 large peaches instead of 6 to fit my baking dish 6.5"x5" and a little less of the rest of the ingredients for fillings and made 3/4 of the original recipe for the topping.
Original Recipe ( taken from Angie's Recipes )
6 large ripe peaches, pitted and cut into chunks
1/2 lemon, zested and juiced
2 tbsp wholegrain spelt flour
1/2 tsp vanilla extract
80gm rolled spelt flakes
40gm almond slices ( i just throw in a small handful with just what i left )
30gm wholegrain spelt flour
50gm brown sugar
1/2 tsp cinnamon sugar
1/4 tsp nutmeg powder
pinch of salt
80gm unsalted butter, softened
2.Stir together rolled spelt, almond slices, flour, sugar, spices and salt in a bowl and then work in butter with a pastry blender or your fingertips until mixture forms small clumps.Sprinkle crumb mixture evenly over fruit.
3.Bake in middle of oven until topping is golden and peaches are tender, 40 to 45 minutes. Cool slightly and serve warm, dust with icing sugar if desired.