Anything Goes Sunday: Peach and Mint Crisp recipe

Well, since all the talk is about 'em peach mint 

I present to you...

Peach and Mint Crisp 

Prep Time: 20m

Bake/Cook Time: 35m  

Yeild: 4 - 5 individual servings

Fresh summer peaches topped with a sweet, crumbly streusel topping and a hint of mint. This recipe smells so heavenly you’ll want to eat it right out of the oven (but please wait a few minutes for it to cool off first!) Sprinkle with powdered sugar or top with homemade vanilla ice cream.

INGREDIENTS

• Peach Mint Filling
• 1 bag (16 ounces) frozen peaches or 5 very ripe fresh peaches
• 1/2 cup Dixie Crystals Light Brown Sugar
• 2 tablespoons + 2 teaspoons all-purpose flour
• 1/4 teaspoon cinnamon
• Pinch salt
• Fine grated zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 10-12 regular sized mint leaves
• Streusel
•  Crumb Topping
• 1/4 cup (1/2 stick) unsalted butter, very cold
• 1/2 cup all-purpose flour*
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. 

DIRECTIONS

1. Preheat oven to 350°F.1
2.  If using frozen peaches defrost in microwave for a few minutes, if using fresh slice peaches in 8-10 equal slices.2
3. Combine brown sugar, flour, cinnamon and salt and add to peaches. Add lemon zest, lemon juice and vanilla extract. Chop mint in slivers and add.3
4. Scoop into ramekins (4-5 depending on size). Cover with aluminum foil and cut a hole in center.4
5.  Place on aluminum foil lined cookie sheet (filling will bubble over and create a mess) and bake for 25 minutes, remove foil and bake until filling makes thick bubbles like honey, about 5-10 minutes more.5
6. Meanwhile make streusel topping: Using a grater, grate butter (as you grate cheese) onto flour, sugar, cinnamon and salt mixture. Quickly rub together until coarse meal texture is obtained.6
7. Evenly scatter streusel onto a cookie sheet lined with parchment paper and place in oven until golden brown, about 13 minutes. Set aside.7
8. Sprinkle streusel onto baked peach filling, sprinkle with powdered sugar or top with homemade vanilla ice cream if desired and serve. French vanilla or vanilla bean ice cream does well also if you don't want to make homemade ice cream.  Frozen French vanilla or vanilla bean will also do.8a 

-Justin Thyme-Two cents worth of opinion. You likely do not have any fresh peaches at your grocery at this time of the year. Don't fret, while not as good as fresh peaches, canned peaches will also work. Pluck the slices of peaches out of the canning syrup to use. And save the syrup to naturally sweeten your tea with. Make a jug of sun tea and add the can or jar contents of sweet peach syrup to the tea and blend when the tea is ready to serve. And you can buy ready made streusel crumb mix in a variety of coarseness. With or without cinnamon spice as well!