Peach Crisp with Warm Brandied Syrup Recipe

Name: Peach Crisp with Warm Brandied Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup frozen white grape juice concentrate; 6 cups sliced freestone peaches, fresh or frozen; ⅓ cup unrefined cane sugar; 1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract; 2 Tbs. cornstarch; 2 Tbs. cold water; 1/2 cup whole wheat pastry flour; 1/4 cup toasted wheat germ; ⅓ cup unrefined cane sugar; 3 Tbs. chopped walnuts; 1 tsp. ground cinnamon; 3 Tbs. prune puree

Servings: persons

1 cup frozen white grape juice concentrate
6 cups sliced freestone peaches, fresh or frozen
⅓ cup unrefined cane sugar
1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract
2 Tbs. cornstarch
2 Tbs. cold water
1/2 cup whole wheat pastry flour
1/4 cup toasted wheat germ
⅓ cup unrefined cane sugar
3 Tbs. chopped walnuts
1 tsp. ground cinnamon
3 Tbs. prune puree

1
Preheat oven to 350F.
2
To make Peach Filling: Heat frozen juice concentrate in a stovetop- and oven-safe 2-quart casserole over medium heat for 3 minutes.
3
Add peaches, and reduce heat to low.
4
Cook for 5 minutes, or until peaches soften.
5
Add sugar, and stir to mix.
6
Add peach brandy, and cook for 3 minutes, or until liquid has consistency of syrup.
7
Turn off heat, and remove 11/2 cups of syrup, setting it aside in a small saucepan.
8
Dissolve cornstarch in water, and stir into peaches.
9
To make Cinnamon-Walnut Topping: Put flour, wheat germ, sugar, walnuts and cinnamon into a food processor, and pulse to mix.
10
Add prune pur8Ee, and process until mixture has the consistency of a moist crumb.
11
Sprinkle generously over filling.
12
Bake for 30 minutes, or until lightly browned.
13
Bring reserved syrup to a boil over medium heat, stirring frequently.
14
Cook down, and reduce syrup to about 1 cup.
15
Spoon syrup over warm crisp, and serve.

948

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup frozen white grape juice concentrate, 6 cups sliced freestone peaches, fresh or frozen, ⅓ cup unrefined cane sugar, 1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract, and more.

Yes, Peach Crisp with Warm Brandied Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach Crisp with Warm Brandied Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions