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Ginger Peach Crisp With Ginger-Infused Whipped Cream

ginger peach crisp
Photo Credit
Sam Jones/Vaughan Communications
The Editors
Yield
Makes 4 servings.
Category
Crisps, Cobblers, and Crunches
Course
Desserts
Credit
Kristen Streepey
Sources
Old Farmer's Almanac Contests
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Just when we thought peach crisp couldn’t get any better, this recipe suggested adding ginger! It is a perfect pairing! Bring this third-prize award-winning Ginger Peach Crisp With Ginger-Infused Whipped Cream to your next summer gathering when peaches are at their peak. Your guests will thank you, and we thank Kristen Streepey for submitting this culinary gem to our Old Farmer’s Almanac ginger recipe contest!

Whipped Cream

Ingredients
1 cup heavy whipping cream
2 tablespoons minced candied ginger or 1 tablespoon fresh ginger, roughly chopped
2 tablespoons confectioners' sugar
Instructions

In a saucepan over medium heat, bring cream and ginger to a simmer. Reduce heat to low and cook for 10 minutes, stirring often. Turn off heat, cover, and allow to cool in the pan. Once cooled, place in the refrigerator until very cold. This may take several hours.

Crisp

Ingredients
4 to 5 large peaches, peeled, pitted, and sliced
1 teaspoon cornstarch
1/2 cup old-fashion oats
1/4 cup almond flour
2 tablespoons brown sugar
1 tablespoon minced candied ginger or 1/2 tablespoon freshly grated ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into pieces
Instructions

Preheat oven to 350°F. Grease an oven-safe 7x5-inch baking dish or two small cast-iron skillets. 

Toss peaches with cornstarch. Place them evenly into prepared baking dish. 

In a bowl, combine oats, flour, brown sugar, ginger, cinnamon, nutmeg, and salt. With a fork or pastry cutter, cut in butter until all ingredients are incorporated and no pockets of dry oats or flour remain. Spread over peaches. 

Bake for 30 to 35 minutes, or until top is dark golden brown and peach juices are bubbling. Move to a wire rack to cool. 

To serve: While crisp is cooling, strain ginger pieces out of cream. In a bowl, combine cream and confectioners’ sugar. Beat until soft peaks form. Top each serving with whipped cream.

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The Old Farmer's Almanac Editors

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