Peachy Walnut Crisp

This popular dessert combines the best that late summer and early fall harvests have to offer

2 cups GoldRiver Orchard Walnuts pieces
1 cup flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 cup chilled unsalted butter
1 cup old fashioned rolled oats
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Peach Filling
1/2 cup sugar
1/4 cup sugar
2 pounds firm ripe peaches pitted and sliced
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon vanilla extract

To prepare the Crisp:

Preheat oven to 350°.

Place walnuts on sheet and bake until lightly browned – about 10 to 12 minutes.

Blend flour, brown sugar, granulated sugar cinnamon in food processor until mixed. Add walnuts and pulse until coarsely chopped. Add butter, oats and vanilla. Pulse just enough to mix and bits of butter are still visible.

Empty mixture into separate bowl, cover and chill for 30 minutes.

To Bake Peach Crisp:

Preheat oven to 350°.

Butter a 9″ x 13″ pan.

Combine sugar and flour in a large bowl and whisk gently to blend. Add peaches and mix gently.

Add vanilla, lemon juice and lemon zest and mix gently again.
Spread mixture in baking dish.

Spread coarsely crumbled chilled topping evenly over fruit.

Bake until topping is golden brown and peach mixture is cooked through – about 1 hour.

Serve hot or at room temperature. Top with dollop of frozen vanilla yogurt. Serves 8 – 10