Thursday, August 23, 2012

Julia Roberts's Fresh Peach Crisp

Julia Robert's Fresh Peach Not-so-Crisp (but Yummy)
Tom is going off on a trip to Ireland and Wales to golf with his buddies, so I thought I'd make him one of his favorite dishes before he left -- a peach cobbler.

Looking through my cookbooks, I found something even better -- a peach crisp make with Scotch whiskey! One of his other favs.

It's from one of my used-bookstore finds, Newman's Own Cookbook, from the late 90's. I like his cookbook because it reminds me of Feast Everyday. It's his family and friends recipes, and both he and his wife Joanne Woodward liked to cook. But of course, the difference is we are not celebrities. :)

Julia Robert's contributed this recipe. I wonder if she still makes it, or even remembers contributing it. Her recipe calls for 3 sticks of butter (yikes!) which I cut in half. That may be why mine was not so crisp, but it was yummy.

The keys to making this recipe a success are ripe but firm peaches, good quality cinnamon, and good quality Scotch whiskey. Because that's really all that's in it.

Julia Roberts's Fresh Peach Crisp
(from Newman's Own Cookbook, pg. 191)

Serve 6

7 ripe but firm medium peaches, unpeeled, and coarsely chopped
1/4 cup fresh lemon juice
1/4 cup Scotch whiskey
1/4 cup sugar
1/4 cup packed dark brown sugar
4 T. unsalted butter

2 1/2 cups flour
1/2 cup packed dark brown sugar
1 t. ground cinnamon
3 sticks ( 24 T.) unsalted butter, melted (I cut the amount of butter in half)

Preheat the oven to 350 degrees. Butter a 13x9x2 inch baking dish.

In a large bowl, toss the peaches together with the lemon juice. Add the whiskey, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter.

To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined.

Add the butter gradually, stirring it in to form a crumbly mixture.

Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top.

Cover the dish with foil and bake for 40 minutes.

Uncover and bake 5 to 10 minutes more to brown the top. We had to cook it much longer, more like another 20-35 minutes to get the top to brown.

Let cool slightly,

then serve warm in bowls, topped with scoops of vanilla ice cream.





Feast Everyday is a blog created by Barbara Hall Blumer. Comments and contributions are welcome. Please email me at or leave a comment on the blog at


No comments:

Post a Comment