Easy Peach Crisp Ii

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Easy Peach Crisp Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Easy Peach Crisp Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (29 ounce) can sliced peaches,
• drained
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 pinch salt
• 1 1/2 teaspoons ground cinnamon
• 1 cup butter, chilled

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Layer the peaches in a 9x13 inch baking pan

Step 3: Technique & Execution

In a large bowl, mix the flour, sugar, salt and cinnamon

Step 4: Technique & Execution

Slice the butter into chunks and mix it into the dry ingredients until it looks like pea size crumbs

Step 5: Technique & Execution

Sprinkle crumbs over peaches

Step 6: Technique & Execution

Bake for 30 to 40 minutes in the preheated oven, until lightly golden.