There is nothing as fantastic as a perfectly ripe summer peach. The aroma is intoxicating and the juicy ripe fruit is sweet, fresh, and delicious. This brings us to one of the best desserts we have ever had. Chef Chris Lanter from Cache Cache restaurant
in Aspen creates this fruity, crispy mouthful of heaven, and we are very happy to share his recipe, although we highly recommend you visit Cache Cache and have Chris make one just for you.
Palisade Peaches are from the town of Palisade which grows some of the best peaches in the United States and is located on the Western Slope of Colorado.
The topping can be made ahead and divided into individual balls. Just wrap each ball approximately 8-10 depending on the individual dishes to be used in plastic wrap, press into a pancake and freeze for future use. When ready to use, thaw 15 minutes, roll out and follow directions to top each crisp.
Any kind or peach or stone fruit may be used for this recipe, rhubarb is good as well.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
- 1 pound unsalted butter (semi soft)
- 2 cups sugar
- 2 cups flour
- 2 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 12 Palisade peaches, pitted, peeled and sliced
- 2 teaspoons of cinnamon
- 4 tablespoons sugar
- Juice of 1 lemon
- In a mixer, cream butter, and sugar, then add the remaining ingredients. Roll into a ball and let cool in the refrigerator.
- Combine all ingredients in a mixing bowl.
- Grease one larger baking dish or individual baking dishes as shown, with nonstick spray and distribute the filling evenly throughout the dish. Roll out topping with rolling pin until ¼-inch thick, (if you place each portion of topping in-between two pieces of parchment dusted with flour, rolling out each topping will be a breeze). Cover peaches with topping and bake in 350° oven until golden brown on top and hot through the center, approximately 30-45 minutes.
- Serve with a scoop of your favorite ice cream.