Peach Crisp (Small Batch)

 

Peach season is still lingering on and I am not at all mad about it. Baskets of ripe peaches are starting to be edged out by fresh picked apples at the Farmer's Market, but those beautiful, sweet, juicy fruits continue to compete for my attention. Summer might be considered peak peach season, but lucky for us here in the midwest it continues through late September. And what better way to say goodbye to summer and to kick off the start of the autumnal baking season than with a luscious, jammy Peach Crisp topped with a buttery, crunchy, spiced, toasted oat and pecan streusel. The kind of a dessert designed to tantalize our senses and ease us into those cozy fall vibes. From its' aroma to its' flavor packed deliciousness, this rustic, seasonal dessert is an indulgence of the senses and the epitome of pure bliss.

Made in small pie dishes (or ramekins), the recipe for this mouthwatering, shareable Peach Crisp was created to satisfy the sweet tooths of a minimum of two, maximum of four people. Making it one of those perfect, impressive small dinner party desserts. Aside from something chocolate, is there anything better than ending a great dinner than with a freshly baked seasonal dessert? I say there isn't. Especially if it's this Peach Crisp.

Topping the warm Peach Crisp with a large scoop of vanilla ice cream or bowl of freshly whipped cream takes it to a whole other level of deliciousness. Is there any easier way to transform a simple, rustic dessert into something divinely decadent than by simply topping it with ice cream or whipped cream? I say there isn't. 

This is technically not one of those make ahead desserts. Meaning it cannot be completely assembled in the morning and baked later in the day. While the oat-pecan streusel can be made early in the day (then covered and chilled in the refrigerator), the peach filling should be mixed together right before you are ready to assemble and bake in the oven. The reason for this being is the filling will become much too juicy to bake up properly if allowed to sit. With regard to the peaches, you can slice or cut them up peeled or unpeeled. Slice or cut them up into at least 1/4" thick pieces. I first sliced them, then cut the slices in half.

While I think this Peach Crisp is best served warm rather than at room temperature, you can put it in the oven right before you sit down for dinner. If kept covered when it comes out of the oven, it will retain its' warmth for at least twenty or so minutes. 

The baking time for the Peach Crisp ranges from 45-50 minutes or when the top is golden brown and the peach filling is bubbling along the edges of the dish. Allowing the baked crisp to rest for at least 5 to 10 minutes before serving helps to further thicken up the luscious peach filling.

For those of you who are peach crisp purists and want to savor only the flavors of the peaches, cinnamon, toasted pecans, oats, and brown sugar, by all means enjoy it without the addition of ice cream or freshly whipped cream. But for those of you who love a dessert with even more contrasting flavors and textures, top this peach crisp with only the best vanilla ice cream or homemade whipped cream. 

I strongly encourage you to binge on peaches while freshly harvested ones can still be found at the Farmer's Market or in the grocery stores. Whether you are making a Tomato and Stoned Fruit Salad with Honey Herbed Vinaigrette, a Tomato, Peach and Burrata Caprese Salad with Basil Drizzle, or a Grilled Peach, Burrata, and Arugala Salad with Balsamic Drizzle, make certain you find time to make this crowd pleasing, scrumptious Peach Crisp at least once, if not twice! Let's all enjoy every last ripe peach while we still can!

Recipe

Peach Crisp (Small Batch)

Serves 2-4

Ingredients

2 1/2 cups (440-450g) ripe peaches, peeled, pitted and cut into chunks or slices (from approximately 2 very large or 3 medium sized peaches (Note: weigh the peaches after they have been peeled and pitted).

1/8 cup (16g) all-purpose flour

1/4 cup (50g) granulated sugar

Pinch of Kosher salt

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon vanilla

1/4 cup (50g) light brown sugar

1/2 teaspoon cinnamon

1/3 cup (44g) all-purpose flour

1/8 teaspoon Kosher salt

4 Tablespoons (56g) unsalted butter, chilled and cut into small cubes

1/3 cup (29g) old-fashioned oats (not instant)

1/3 cup (48g) pecan halves, toasted and coarsely chopped

Vanilla Ice Cream or freshly whipped cream for serving

Directions

1. Preheat oven to 350 degrees (F). Generously butter two 5" wide pie dishes or ramekins. Set aside. Note: If you only have 4" ramekins, make three crisps instead of two.

2. In a medium sized bowl, mix together the light brown sugar, cinnamon, flour, Kosher salt, unsalted butter, oats, and pecans. Use a fork, pastry blender, or your fingers to blend all of the ingredients into a crumble. Set aside.

3. In a medium-large bowl, combine the peaches, flour, sugar, Kosher salt, lemon juice and vanilla. Stir to combine.

4. Divide the peach mixture equally and spoon into the prepared baking dishes.

5. Divide the streusel topping mixture equally and spoon on top of the peach mixture.

6. Place the baking dishes on a baking sheet and insert into the preheated oven.

7. Bake for 45-50 minutes or until the top is golden brown and the peach mixture is bubbling along the edges of the dish.

8. Remove from the oven. Let the peach crisps rest for 5-10 minutes before serving.

9. Top each Peach Crisp with a generous scoop of vanilla ice cream. Alternately serve the warm crisp with a side bowl of freshly whipped cream. Or serve plain!

10. Cover and chill any leftovers in the refrigerator. Reheat in the microwave. Leftovers will good for up to three days.

Notes: (1) The crisp topping can be made the day before. Cover and store in the refrigerator. (2) The peach mixture cannot be made early in the day or the day before as their juices will start to break down. Make the peach mixture just before you are ready to bake in the oven. (3) You can make with crisp with either peeled or unpeeled peaches. I took the majority of the peels off. Use ripe peaches when making this crisp. (4) You can freeze a baked Peach Crisp for up to two months. The crisp should be at room temperature before you wrap well in plastic wrap and a freezer bag. Thaw the crisp overnight in the refrigerator. Reheat in a 350 degree (F) oven for 20 minutes. (5) You can double this recipe and bake in an 8" round baking dish (ceramic or glass). Baking time will still be 45-50 minutes. (5) I toast my pecans in a preheated 350 degree (F) oven for 7-8 minutes or until I begin smelling their aroma.

Yeasted Waffles

Waffle lovers can be very particular about which ones they will or will not eat, which restaurants they will and will not order them at, and which ones are the best. But given their variations in taste and texture, you will be hard pressed to find a commonly shared opinion on what makes some waffles better than others or which is the best kind of waffle. But that isn't going to stop me from trying to influence your opinion. Or rather I should say having your opinion mirror mine. One bite of a thick, crispy, fluffy on the inside, yeasted waffle and you may never want to eat any other kind of waffle again. Because next to Liege Waffles, these Yeasted Waffles are ones serious waffle lovers will unanimously declare are the 'best'. And everyone else who had never before felt the need to be either persnickety or passionate about a waffle will suddenly experience a best, profoundly perfect waffle epiphany. 

 

These Yeasted Waffles are everything you want in your breakfast, lunch and/or dinner waffle. These aren't your doctored up package waffle mix waffles or your pancake batter poured into a waffle maker waffles. No, these will give you all the feels of a yeasted doughnut, a thick slice of brioche, or a Belgian style waffle. They are crispy, airy, golden, hefty, incredibly delicious waffles. They are so good you might briefly consider foregoing topping them with butter, maple syrup, whipped cream, or fresh fruit. But dismiss that thought and enjoy them even more by adding on your favorite topping.

Unlike Liege Wafflesm which are made with yeast but require overnight proofing and rising, these Yeasted Waffles come together in about 15 minutes. Which makes them one of the easiest, most impressive breakfast dishes you can make for your family and friends. You might prefer to wait until the weekend to make them, but they are simple enough to make for a weekday breakfast, lunch or dinner.

There are no hard to find, expensive ingredients in this yeasted waffle recipe. In fact, this rather economical recipe actually looks and tastes expensive. With the exception of the instant yeast, all of the ingredients are probably ones you already keep in your refrigerator or pantry. 

One of the keys to making these scrumptious waffles is having a good quality waffle maker. I've had my All-Clad Waffle Maker for years and consider it to be a really great purchase. Yes, they can be a bit pricey but they are good for more than just making homemade yeasted or Liege waffles (e.g., Cinnamon Roll Waffles)!

There is just enough sugar (3 Tablespoons) in the batter to feed the yeast and add just the right amount of sweetness to the waffle. Adding yeast to the waffle batter guarantees a waffle with a deeper flavor, crunchier exterior, and fluffier center. It's a game-changing ingredient!

The milk, yeast and sugar mixture needs only five minutes of rest time. When it's added to all of the other ingredients, the batter then needs only another ten minutes of rest time. Which means in fifteen minutes, you are ready to start making the waffles. 

The recipe makes 8 to 9 four inch waffles. Because these are such hefty waffles, a serving of two waffles is more than enough for most. 

Cooking time for each batch of waffles ranges from 5-7 minutes. If you preheat your oven to 200 degrees (F), you can keep the waffles warm until you are finished making the entire batch. Note: If you don't want to turn the oven on, you can reheat the waffles in a toaster.

The number of topping options for these Yeasted Waffles are almost endless. From butter, to freshly whipped cream, to pure maple syrup, to seasonal fruits, to fruit compotes, to fruit sauces, to fried chicken, you will never tire of making or eating them!

For those of you who live alone or in a two-person home, you might think 'these sound great but what will I do with the leftovers?'. The answer to that is 'you freeze them in a ziplock freezer bag'. So on those days when you have a waffle craving or are too busy to assemble the batter, take one or possibly two out of the freezer, put it/them in the toaster and enjoy. These irresistibly scrumptious Yeasted Waffles really will taste as good as the day you made them! 

Recipe

Yeasted Waffles

Serves 4-5

Makes 8-9 four inch waffles

Ingredients

1 3/4 cups whole milk

3 Tablespoons (45g) granulated sugar

2 1/4 teaspoons (7g) instant yeast

2 cups (270g) all-purpose flour

1 teaspoon Kosher salt

1 teaspoon baking powder

1/2 cup (113g) unsalted butter, melted and cooled slightly

2 large eggs, room temperature

2 teaspoons vanilla

Serve with freshly whipped cream, butter, fresh strawberries, fresh blueberries, fresh peaches or fried chicken

Directions

1. In a microwave proof measuring cup or bowl, heat milk in the microwave until it reaches 110 degrees (F). This will take about 1 1/2-2 minutes.

2. Add in the sugar and the instant yeast. Whisk to combine. Let rest for 5 minutes.

3. In a large bowl, whisk together the flour, baking powder and Kosher salt.

4.When the milk-yeast mix has rested for 5 minutes, add it to the flour mixture along with the eggs, melted butter, and vanilla.Whisk until mixture it's almost smooth. Let it rest for 10 minutes.

5. Heat your waffle maker in accordance with manufacturer's instructions.

6. Lightly coat or spray the waffle maker with canola or vegetable oil spray.

7. Cook waffles until golden, crisp and firm (approximately 5-7 minutes depending on waffle size and type of waffle maker). Note: I made 4" square waffles in my All-Clad Waffle maker.

8. Gently whisk batter between batches.

9. Serve waffles immediately or keep warm in a 200 degree (F) heated oven. Or rewarm the waffles in a toaster. Serve the waffles with whipped butter, whipped cream, pure maple syrup, and/or an assortment of fruit.

10. Store any leftover waffles in ziplock freezer bag. When ready to eat, reheat in the toaster.

Notes: (1) Instead of serving the waffles immediately, let them cool. Store in the freezer in sealed freezer zip lock bags. Take them out when you get a waffle craving. They re-crisp up beautifully in a toaster. (2) Make sure to use rapid rise instant yeast (not regular yeast). One envelope of instant yeast did not yield 2 1/4 teaspoons. I used one packet and a little more from a second packet. Rather than measuring out the instant yeast on a teaspoon, it is much easier to weigh it.