Праскова Крис
Сок, зрели праскови звезда в този лесен за правене на десерт, но можете да замените и други каменни плодове като нектарини или сливи – или дори да комбинирате няколко.
Източник: Body + Soul, септември 2006 г.
Общо време
Prep
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За оформянето
За попълване
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инструкции
Бележките на готвача
За да се улесни подготовката на хранене, помислете за подготовката на тази хрупкавост предварително и след това я оставете на стайна температура за няколко часа. Непосредствено преди сервиране го загрейте в топла фурна.
Silas
27.04.2023 @ 01:27
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Juice, ripe peaches are the star in this easy dessert recipe, but you can substitute other stone fruits like nectarines or plums – or even combine a few. Source: Body + Soul, September 2006. 1 hour and 10 minutes 35 min 8 Total time Prep Servings Ingredients For the topping 1/2 cup all-purpose flour 1/2 cup quick-cooking oats 1/3 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 cup canola oil 2 tablespoons water 1/3 cup coarsely chopped almonds For the filling 3 1/2 pounds ripe peaches (about 11 medium peaches) 1 tablespoon fresh lemon juice 2 tablespoons all-purpose flour 1/4 cup sugar For serving Vanilla ice cream (optional) Instructions 1. For the topping: Preheat the oven to 375 degrees with a rack in the middle position. In a large bowl, whisk together the flour, oats, sugar, cinnamon, and salt. Cut in the oil and water until the mixture resembles moist sand. Stir in the almonds and set aside. 2. For the filling: In a large pot of boiling water, working in batches, blanch the peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off the skins. Halve, pit, and slice the peaches into 1/2-inch wedges. 3. In a medium bowl, toss together the peaches, lemon juice, flour, and sugar. Transfer the filling to an 8-inch square baking dish. Sprinkle the topping evenly over the peaches. Bake until the top is deep, golden brown and the filling bubbles around the edges, 30-35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired. Cooks Notes To make meal prep easier, consider preparing this crisp ahead of time and leaving it at room temperature for a few hours. Just before serving, reheat it in a warm oven.