Eat In Recipe: Pretzel-Crusted Caramel Peach Crisp

I think peaches are the ultimate summer fruit.  I grew up with peach trees in my backyard and love a good, fresh peach.  That’s why I couldn’t resist the intoxicating smell of ripe peaches that wafted through the grocery store on a recent visit.  I hadn’t planned to buy peaches, but with that heavenly, ripe scent in the air, I found myself with a bag of ripe peaches in hand.  Yum!

I could have easily made milkshakes or eaten them straight, but I opted to look in my pantry and combine whatever ingredients sounded good into my own, unique creation.  This time it was caramel & pretzels with the peaches combining into this new Pretzel-Crusted Caramel Peach Crisp!

I baked three small crisps in ramekins, but this recipe would be enough for a 8x8 or 9x9 pan, too.  The pretzel crust had a chewy texture that reminded me of oats, but with an occasional crunchy bite.  It was slightly salty with a buttery, pretzel flavor.  The whole dessert was quite rich and caramel-y.  It would be fantastic paired with vanilla ice cream or a drizzle of half-and-half (both of which I regretfully didn’t have on hand for this impromptu dessert).

Pretzel-Crusted Caramel Peach Crisp
Crust & Topping:
3/4 c. butter, softened
3 T. brown sugar
2 1/2 c. crushed pretzels

Caramel Sauce:
20 caramels, unwrapped
1/4 c. milk

Peach Filling:
3/4 c. sugar
1/2 c. brown sugar
1/3 c. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg (optional)
6 large peaches, peeled, pitted, & sliced
1 tsp. lemon juice

1. Preheat oven to 350 degrees.  Grease ramekins or 8x8 pan. 
2. In a medium bowl, use a mixer or handheld pastry blender to mix together ingredients for crust & topping (butter, 3 T. brown sugar, & crushed pretzels).  Press two-thirds of the mixture into bottom of pan(s), reserving remaining mixture for later.  Bake in the oven for 10 minutes, then remove.
3. Meanwhile, put caramels and milk in a microwave-safe bowl or measuring cup.  Microwave on high at 30-second intervals, stirring at the end of each interval until melted and combined (mine took 90 seconds).
4. Mix together 3/4 c. sugar, 1/2 c. brown sugar, 1/3 c. flour, & spices for peach filling in large bowl.  Stir in peaches and lemon juice. 
5. Spread half of caramel sauce evenly over pretzel crust.  Then spread peach filling over caramel.  Top peaches with remaining caramel sauce, evenly spread.  Sprinkle reserved pretzel mixture on top of caramel sauce. 
6. Bake at 350 degrees for 20-25 minutes.

Average Fork Rating:  4
Mrs. Diner:  4