Navajo Style Peach Crisp Recipes

NAVAJO STYLE PEACH CRISP

Steps:

• Preheat the oven to 375°F Butter an 10 x 8-inch baking dish.
• To prepare filling, combine peaches, sugar, flour and lemon juice in a large bowl. Use your hands to mix it well so no little flour remain. Spread fruit mixture evenly in pan.
• To prepare topping, combine flour, cornmeal sugar and salt in a medium bowl. Using your fingers or the paddle attachment of a mixer, work butter into ingredients so the mixture until mixture resembles coarse crumbs. Mix in pint nuts.
• Cover evenly with topping. Set pan on a baking sheet to catch any juices that spill over. Bake 45 minutes, or until the filling is bubbling and tender to a fork and the topping is golden in color.

PEAR-PEACH CRISP

Steps:

• Preheat oven to 350 F.
• In a very large bowl toss together sliced fruit, raisins, the 3 tablespoons brown sugar, and 1/2 tsp ginger.
• press into the bottom of a 3-quart rectangular baking dish.
• For topping, in a small bowl combine oats, the cereal, nuts, the 1/4 cup brown sugar, the granulated sugar, and the 1/4 tsp ginger.
• Stir in the butter.
• Spoon over fruit.
• Pour orange or apple juice evenly over the topping.
• Bake, uncovered, for 55 minutes or until topping is golden brown and filling is bubbly.
• Remove to a wire rack.
• Cool about 45 minutes.
• Serve warm with a scoop of vanilla ice cream, if desired.

GRANDMA 'DREA'S PEACH CRISP

Steps:

• Preheat oven @ 375`.
• Mix all filling ingredients til fruit is well coated
• Pour into a sprayed/greased 13X9 baking dish.
• Cut margarine or butter into the rest of the dry ingredients then mix til nice and crumbly.
• Spread LOOSELY over the fruit mix.
• Bake in a preheated oven @ 375` for 40-50 minutes.
• If the filling is bubbling and the topping is golden it's done baking.
• Cool for at least an hour on a wire rack to allow the crisp to "set".

"NAVAJO-STYLE" PEACH CRISP (VEGAN FRIENDLY)

Steps:

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

GINGERSNAP PEACH CRISP

Steps:

• Drain fruit; arrange in greased 8x8 inch baking dish Mix together gingersnaps asnd butter.
• Stir in nuts.
• Sprinkle evenly over peaches.
• Bake at 350 for 15-20 minutes.
• Serve warm with vanilla ice cream, frozen yogurt or whipped cream.
• You can also divide the dessert among 6 8-ounce baking cups.
• Bake at 350 for 10 minutes.