Julia Roberts’ peach-crispy recipe is my new dessert

In summer I immerse yourself in a so -called trip “Eating, praying, love” – sporadic trips, unexpected encounters and above all culinary adventures. When I discovered that Julia Roberts has a crispy recipe for peaches that is hidden in Paul Newman’s Celebrity cookbookI thought: “Who is better than the actress himself to lead me through the production of one?”

With a train from peaches from the farmers’ market and the curiosity in full swing, I spent a cozy weekend with baking it.

Julia’s recipe follows a familiar scaffolding: Mix peaches with sugar and butter, layer them to a dish and take them with a crumbly finish. But it is only easy. It adds to the Scotch whiskey filling and does not use it Oats in topping.

The preparation felt refreshingly simple. When I pulled the crispy out of the oven, I let it cool slightly. As soon as it moved gently to gently warm, I pushed something into a bowl of frozen yogurt, just as Julia recommends.

The wealth of caramelized brown sugar came from the first bite, followed by nutty, aromatic notes from the Scotch. The filling cooked for a stammering consistency, but the peaches still kept a little bit, which is a tiny detail that I loved. The crumble added a butter -like, delicate contrast that was extensive the sweetness of the dessert.

I imagine Julia has taken up a few lessons for life from her “food, pray, love”. Character, especially when slowing down and enjoying the simple moments. For me, this peach crisp has grasped this exact feeling.

Read on to learn how to do it yourself.

How to make Julia Roberts’ peach crispy

The oven to 350 degrees F. butter a preheat a 9×13 baking dish.

In a large bowl, throw 7 ripe, but firm peaches – unpeeded, mounted and roughly chopped – with 1/4 cup of lemon juice. Add 1/4 cup of scotch whiskey, 1/4 cup of sugar and 1/4 cup of dark brown sugar. Mix everything well to combine.

Spread the peach mix in the prepared baking dish evenly. Document the tip with 4 tablespoons of buttercut into small pieces.

To make topping, combine 2 1/2 cups of all -purpose flour, 1/2 cup of dark brown sugar and 1 teaspoon of cinnamon. Gradually stir in 3 sticks of melted butter until the mixture becomes crumbly.

Sprinkle the crumb evenly over the peach mix. Cover the dish with aluminum film and bake for about 40 minutes. Loose and bake for another 5 to 10 minutes until the top is crispy and browned.

Remove the peach crispy out of the oven and let it cool slightly. Enjoy it warm. In the cookbook, Julia recommends serving it with a few balls Frozen yogurt.

So upgrade Julia Roberts’ peach crispy

If you want to tinker with this recipe, first exchange the fruits. Try it instead of peaches, another Stone fruitLike nectarines, apricots or cherries. Or go the berry route: strawberries, Blueberriesor Raspberries all shine here.

Next look at the alcohol. Scotch whiskey Bring a deliciously sweet, nutty essence, but you can easily switch things. Try rum for caramelized notes, bourbon for vanilla and oak aromas or brandy for a deeper, fertile kick. Would you prefer to skip alcohol? This crispy of the peach will still taste delicious without it.

Finally, let’s talk about the relationship between fruit to Toping, which is a point of serious debate. Some people tend to an additional filling, while others live for the spacious hill of the crumbs. I prefer the latter. I love to spoon buttery crumble. If I do this next time, I could make more out of topping so that it really feels like my own reproduction of this outstanding recipe.