Peach Crisp

You can make this any time of year but it does seem to taste best when fresh sweet peaches are at their ripest & best in mid to late summer.

You can also use drained canned peaches if you can't find fresh.

8 peaches
1 Tblsp lemon juice

Topping:

1/4 cup butter
3/4 cup flour
1/3 cup brown sugar
1/2 cup rolled oats (not instant)
1/2 tsp cinnamon

Preheat panggangan to 350°F.

Peel & slice the peaches (see note below to peel peaches easily). Place the sliced peaches in an 8" square or round baking dish & sprinkle them with lemon juice.

Combine the topping ingredients & mix until crumbly. Press gently over the fruit & bake for 35 to 40 minutes, until the fruit is tender & top is golden brown & bubbly.

Makes 8 servings.

Tips:

If the peaches are not sweet add a bit of brown sugar to the peaches as well. If they are sweet you don't need it.

Note:
To easily take the peel off the peaches, put a small cut in the bottom of each peach. Blanch them in boiling water for about 30 seconds. Lift them out & put into cold water immediately. The skins should peel off easily with a small knife.
Source
Cooking Nook.com




Share

Share this post