Peach crisp with chamomile from Cook with Me: More Than 150 Recipes for the Home Cook (page 290) by Alex Guarnaschelli

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Notes about this recipe

  • rmardel on September 12, 2021

    I was intrigued by the use of dark brown sugar, molasses, and chamomile in this peach crisp recipe and thought I would give it a try. The final crisp is quite sweet but also with a lovely subtle boost from the way the floral flavor of the chamomile combines with the slight bitterness of the blackstrap molasses. That said, I still thought the sweetness could use some added complexity. I found that the apricot jam did nothing for this dish, but that could in part be because my jam had little apricot flavor. I can see how a more fruit-forward preserve might round out the fruitiness. I served it with plain yogurt because I didn't think any more sweetness was needed, and it disappeared quickly. This is certainly different enough from my standard crisp that I would try it again although I do think I will experiment with the jam portion.

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