Peach Ginger Crisp
Jul 21, 2010 | From the kitchen of Rose
When time (or courage) does not allow making a pie crust a crisp is equally delicious and peach season is not to be missed. The technique can be used for any stone fruit and also for apples and pears. We had such fun doing this segment--like two best friend neighbors!
There are two ground-breaking techniques in this video: concentrating the fruit was from me, and melting the butter for a more crispy topping was from Dede.
Exact proportions of ingredients are in The Pie and Pastry Bible.