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Sunday, July 26, 2015

Peach Crisp


Tap... tap... this thing on? Man, has it been a long time! I always have the best of intentions. I think about what I want to write all the time. I tweak new recipes regularly; I take pictures; I have things to say, dang it! But then I get tired or busy or... well, who the heck knows. But then I come across something that I just can't wait to share with you. In this case, it's that picture that greeted you today. Every now and then I take a picture that from the second I see it, I think, "Now that's a photograph worth looking at over and over and over." Don't get me wrong, this is a great, super easy recipe and totally worth posting with no photo at all, but the photo makes me drool uncontrollably. I've made this dish three times in the last two months (which is a lot since I normally make a cobbler/crisp type thing maybe once or twice a year), but that picture. It's been haunting me. I pull it out to look at multiple times a day. And then I think about making another pan of peach crisp. Living in the middle of peach country makes peaches an easy choice, but you could just as easily make this recipe with any fruit you like. I just happen to be partial to peaches... today, anyway. 

Peach Crisp
Yield: 9x13" pan, 8 servings

1 gallon frozen peach slices OR about 12 medium sized firm, ripe peaches *see note below*
1/4 cup - 1/2 cup sugar (depending on sweetness of the fruit)
2 TBS cornstarch for fresh peaches (3 TBS if using frozen)
1/4 tsp cinnamon
dash nutmeg

Preheat the oven to 350 degrees F. Toss the peaches, sugar, cornstarch, and spices together. *If you are using a fruit other than peaches, simply use enough fruit to fill the pan about two inches deep.* Level the fruit mixture into the bottom of a 9x13"pan.

1 cup flour
3/4 cup old fashioned oats
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/2 cup (1 stick) salted butter, softened or melted

Mix the remaining ingredients together in a small bowl. It's easiest to mix it with your hands. Sprinkle the topping evenly over the top of the fruit. Bake in a 350 degree F oven until the topping is golden (about 40 minutes if using fresh peaches, an hour or more if using frozen peaches). Let cool slightly before serving. 

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