From Hell's Backbone Grill in Boulder, Utah (Population 180) via Delicious Living. This recipe was taught to Chef Black Spalding by a Navajo family living in Arizona's Canyon de Chelley. I reduced the recipe yield by three quarters and used one yellow fleshed nectarine and one white fleshed. I baked the crisp in a 6" round ovenproof mini-pie plate. To make this recipe vegan, substitute a suitable ingredient for the butter. If desired, the peach crisp can be served with a scoop of vanilla ice cream or a dollop of real whipped cream.
My Private Note
Units: US | Metric
- 7 cups fresh peaches, peeled, pitted and sliced (approximately 10-12 peaches)
- 1/2 cup natural cane sugar (I used half cane sugar and half dark brown sugar)
- 1/4 cup unbleached flour
- 2 tablespoons fresh lemon juice
- 1Preheat oven to 375?.
- 2Butter or oil an 11x17-inch baking dish.
- 3Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
- 4Spread fruit mixture evenly in baking dish; set aside.
- 5Topping: 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.
- 6Cover fruit evenly with topping.
- 7Set the baking dish on a baking sheet to catch any juices that spill over.
- 8Bake 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.
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Nutritional Facts for "Navajo-Style" Peach Crisp (Vegan Friendly)
Serving Size: 1 (216 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 416.5
- Calories from Fat 163
- Total Fat 18.1 g
- Saturated Fat 7.8 g
- Cholesterol 30.5 mg
- Sodium 251.0 mg
- Total Carbohydrate 61.9 g
- Dietary Fiber 3.6 g
- Sugars 36.7 g
- Protein 5.3 g