Thursday, October 7, 2010

Peach Crisp

Our fire department sells peaches as a fundraiser at the end of each summer, so I love to try new recipes with the peaches - as well as eat them constantly for breakfast, as a snack, etc. I love crisp recipes and found this peach crisp recipe on line. I doubled it for company that we were having and put it in a 9x13 pan. It was a little full and we could have easily gotten by with the regular amount! Whoops... at least there are a lot of leftovers for us to enjoy!

Peach Crisp
(recipe found at

6 cups fresh or frozen peach slices, peeled and pitted
1/2 cup brown sugar, packed
1/4 cup unbleached flour
1 tablespoon lemon juice
1 cup flour
3/4 cup brown sugar
3/4 cup oatmeal
1 teaspoon ground cinnamon
1 stick butter, cold, cut in 8 pieces

Preheat oven to 350 degrees F. Butter a 9" X 9" glass baking pan or 2 quart stoneware baking dish. Set aside.

In a large bowl, toss peeled and pitted ripe peach slices with 1/2 cup brown sugar, 1/4 cup flour and lemon juice and arrange in prepared baking dish. Set aside.

Combine 1 cup flour, 3/4 cup brown sugar, oatmeal and cinnamon in the bowl of a food processor, and pulse until blended. With the food processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal. (If you don't have a food processor, just combine all topping ingredients and use a fork to combine together. Or use your hands like I do, it is a little messy, but it gets the job done! :)

Spread topping ingredients evenly over the peaches and bake at 350 degrees for 30-40 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving.

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