Peach Crisp

31 Aug

 

I bought some peaches about a week ago because they just looked beautiful and delicious. And then I went out of town for the weekend and found myself with six peaches quickly approaching their demise. To use them up, I decided to make a peach crisp. I didn’t actually have a recipe for this, so I improvised and used my favorite apple crisp recipe and just substituted apples for peaches. It worked out pretty well if I do say so. Now let’s talk about this recipe.

 

For this recipe, you will need:

  • 4 c. sliced peaches
  • 2/3 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. oats
  • 3/4 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/3 c. butter, softened

First things first: Grease your 9 x 9 (or 8 x 8 if you want) pan, and preheat the oven to 375° F. I didn’t actually measure my peaches when making this recipe. I just used the five small peaches and one large peach that I had and called it a day. Just slice enough peaches to sufficiently fill the pan with a few layers. They cook down quite a bit anyway, so feel free to pile ’em on. You can also peel the peaches beforehand if you don’t like the idea of cooked peaches with their peels, but I didn’t do that. I like to think leaving them unpeeled makes this somehow more nutritious.

 

This part’s easy. Put the rest of the ingredients — butter, brown sugar, oats, flour, cinnamon and nutmeg — in a bowl, and use your hand mixer to mix until well combined. You don’t want any giant chunks of butter floating around in there.

 

Once the crumble is finished, sprinkle it over the peaches evenly. Now pop that baby in the 375°F oven for 30 minutes or until the peaches are cooked and the crumble is browned.

 

Here we are with this beautiful crisp. This recipe easily doubles to fit a 9×13 pan, and it’s also quite versatile. By that, I mean you can add a couple scoops of ice cream and call it dessert, or you can leave off the ice cream and call it breakfast. Actually, go ahead and eat ice cream for breakfast too. Live a little.

To store this dessert, throw some foil over the top and leave it on the counter. Alternately, you can store it in the refrigerator, but it’s not necessary.

Peach Crisp

  • 4 c. sliced peaches
  • 2/3 c. brown sugar
  • 1/2 c. flour
  • 1/2 c. oats
  • 3/4 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1/3 c. butter, softened

Heat oven to 375°F. Grease a 9×9 pan. Place sliced peaches in pan. Mix remaining ingredients until well combined, and sprinkle over peaches. Bake 30 minutes or until peaches are tender and topping is browned. Serve alone or with ice cream.

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