Peach Crisp

This summer we have had a run of perfect peaches.  Naturally, the bulk of them were eaten straight up, standing over the kitchen sink but always good to save a few for this recipe.  I often double this crisp topping and reserve half in the refrigerator  – it can keep for weeks.  Also try it on top of blueberries, blackberries or a combination with the peaches.  In the winter months when only frozen is available, add sugar to taste (between 1/4 to 1/2 cup) and 1 Tbsp of cornstarch tossed in with the frozen fruit – not a bad way to wait until summer returns.

1/2 cup Old Fashion Oatmeal

1/2 cup Brown Sugar

1/4 cup Butter, cut into pieces

1/4 cup Flour (you can use Spelt flour)

1 tsp Cinnamon

6 peaches, peeled and sliced – to peel peaches, bring to a boil a large pot of water, put peaches in the boiling water for about 15 seconds, take out and cool on a kitchen towel.  The skins will slip off.

  • Pre-heat the oven to 350 degrees
  • Combine the topping ingredients in a bowl and work the butter with your hand until it is well distributed and pieces of dough are marble size
  • Put the peaches in a 10″ pie pan and top with the crisp topping
  • Bake for 45 minutes until it is brown and bubbly around the sides
  • Cool to room temperature to serve with vanilla ice cream

Pure Summer..

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