The Atlantic Inn
Bed and Breakfast and Restaurant

Block Island, Rhode Island

Specialty Recipe

Peach Crisp with Sour Cream Chantilly

Ingredients For Peach Crisp:

8 peaches, pitted and sliced

1/2 cup brown sugar

1 Tablespoon lemon juice

1 Tablespoon lemon zest, grated

1/2 teaspoon cinnamon

1/2 tablespoon nutmeg

1/2 tablespoon ground ginger

Oat Topping:

1/2 cup flour

1/2 cup quick oats

1/2 cup pecans, toasted

1/2 cup sugar

1/4 teaspoon salt

2 ounces cold butter

Sour Cream Chantilly:

1 cup heavy cream

2 Tablespoons sour cream, whipped

For Peach Crisp: Toss the peaches with the sugar, lemon juice, lemon zest, and spices. Place into a casserole pan. Top with oat topping (recipe below). Bake at 375 degrees until golden brown, about 45 minutes. Top off serving with sour cream chantilly (recipe below).

For Oat Topping: Combine all ingredients together except butter. In a food processor, cut in the butter until mixture is crumbly.

For Sour Cream Chantilly: Whip the heavy cream to stiff peaks. Fold in whipped sour cream.

Serves: 4.

• The Atlantic Inn Bed and Breakfast and Restaurant
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)