Since I’m still in St. Louis and not thinking about blogging I might as well share with you the Peach Crisp I made to test out my KitchenAid® Streamline Cast Iron 3-Quart Casserole. Seriously, it’s not just spam, I love this thing (That’s not an affiliate link, you can click on it and I don’t get anything out of it besides you drooling over cool bakeware).
I didn’t change a thing in this recipe. Seriously. I even used 12 peaches. I was super worried they wouldn’t fit all in the dish but it was fine. I kind of had to use them all since I cut a tiny x in each and blanched them for a minute to get the skin to come off easily. If you are not using this technique start right away. Don’t peel stone fruit again.
The crisp ended up baking twice (I put it back in to reheat it) and it totally held up. It got quite liquidy after it sat a bit but the syrup was to die for. My dinner guests were all full but everyone made room for this and were seriously eyeing seconds. The coconut milk ice cream on top just was perfect as well. Sorry for the crummy dish photos, it was dark and we were honestly too busy shovelling crisp into our mouths to work on lighting.