Fresh Peach Crisp
Are you having a hard time saying, “So-long summer?”
We are celebrating summer’s harvest, still at it’s best, with juicy, ripe, peaches. Hard to resist, Fresh Peach Crisp will travel well for country picnics or star as a phenomenal finish at your backyard BBQ. Just pray with me that summer will hold it’s breath for just a few more weekends!
A crisp is more like a compote than a pie. It’s topping is made from crustlike ingredients, giving you all of the flavor of a buttery pastry without the headache of rolling it out. Some fans prefer a rich caramel or maple cream sauce. We think it’s a taste of heaven with just a scoop of good French vanilla ice-cream.
Here’s the how-to for juicy, Fresh Peach Crisp deliciousness:
Preheat the oven to 350˚F.
In a small bowl mix together cinnamon, brown sugar, and cornstarch. Set aside.
In a large bowl, (or if you have one use a food processor), mix together butter, brown sugar, flour, oatmeal, and baking powder, just until the butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
Now get your peaches on! You will need 8 cups of sliced peaches. How many do you need? It depends on their size, generally 1 peach per cup. Mine were very large and I used 6.
Begin by blanching, pitting and peeling the peaches. Use a sharp knife to make a shallow X on the bottom of each peach. Bring a large pot of water to boiling. Blanch the peaches by carefully lowering 3 or 4 peaches into the boiling water for about one minute. When the peaches are cool enough to handle, use a knife or your fingers to peel the skin from each peach. Cut peaches in half, remove the pit, slice and measure.
Thanks for checking in. May your Labor Day holiday be peachy in every way…
Fresh Peach Crisp
- 1 cup butter, cold
- 1 cup brown sugar
- 1 cup flour
- 1 cup oatmeal
- 1/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
- 2 Tablespoon cornstarch
- 8 cups of fresh peaches, peeled and sliced
- 1 teaspoon lemon juice
- For Topping:
- In a large bowl mix together butter, brown sugar, flour, oatmeal, and baking powder just until the butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.
- For Filling:
- In a small bowl mix together cinnamon, brown sugar, and cornstarch. Set aside. In a large bowl, combine peaches and lemon juice. Stir in cinnamon and sugar mixture. Place in a 9X13-inch pan. Crumble crisp topping on top. Bake at 350˚ F for 25 to 30 minutes or until golden brown. Serve warm or cold, with whipped cream or ice cream. Makes 12 to 15 servings.
For my gf family and friends, I recommend King Arthur Gluten Free multi-purpose flour. I have had marvelous results using this product.