Peach Crisp with Warm Brandied Syrup


This scrumptious dessert also can be made with nectarines instead of peaches.

  • SERVINGServings


Peach Filling

  • 1 cup frozen white grape juice concentrate
  • 6 cups sliced freestone peaches, fresh or frozen
  • 1/3 cup unrefined cane sugar
  • 1/4 cup peach brandy, or 1 1/2 tsp. vanilla extract and 1/4 tsp. almond extract
  • 2 Tbs. cornstarch
  • 2 Tbs. cold water

Cinnamon-Walnut Topping

  • 1/2 cup whole wheat pastry flour
  • 1/4 cup toasted wheat germ
  • 1/3 cup unrefined cane sugar
  • 3 Tbs. chopped walnuts
  • 1 tsp. ground cinnamon
  • 3 Tbs. prune puree


  1. Preheat oven to 350F.
  2. To make Peach Filling: Heat frozen juice concentrate in a stovetop- and oven-safe 2-quart casserole over medium heat for 3 minutes. Add peaches, and reduce heat to low. Cook for 5 minutes, or until peaches soften. Add sugar, and stir to mix. Add peach brandy, and cook for 3 minutes, or until liquid has consistency of syrup. Turn off heat, and remove 11/2 cups of syrup, setting it aside in a small saucepan. Dissolve cornstarch in water, and stir into peaches.
  3. To make Cinnamon-Walnut Topping: Put flour, wheat germ, sugar, walnuts and cinnamon into a food processor, and pulse to mix. Add prune pur8Ee, and process until mixture has the consistency of a moist crumb. Sprinkle generously over filling.
  4. Bake for 30 minutes, or until lightly browned. Bring reserved syrup to a boil over medium heat, stirring frequently. Cook down, and reduce syrup to about 1 cup. Spoon syrup over warm crisp, and serve.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 283
  • Carbohydrate Content: 62 g
  • Fat Content: 2 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Sodium Content: 12 mg
  • Sugar Content: 49 g