I had to post this recipe because I had so many requests last week when I posted on FB. This is one I found in an old cookbook. It seemed basic enough for me to do, so I did it! I don’t bake, so making it simple and having really good ingredients makes me appear to have baking skills. Everyone has their favorite crisp ~ I hope this becomes one.
One of the only things good about t05 degree days — let me restart this sentence. There is nothing good about 105 degree days except there’s a little less traffic and I hear that golf is cheaper. We were miserably hot last week and needed something cool and sweet to eat. So on one of those blistery hot days I got up before the sun rose and made this little peach crisp. The boys liked it. Another win in the baking column. It reminded me of my Great Grandmother, Louise. She made peach and berry crisps and my favorite, the apple crisp I got for my birthday every year. Next up — apple crisp!
INGREDIENTS
- 5 C fresh, ripe organic peaches, peeled and chopped (or sliced)
- 1/4 C all purpose flour (plus more for topping)
- 1/2 C organic granulated sugar
- 1/8 tsp sea salt
- 1 T fresh lemon juice
- 1/2 tsp lemon zest (I use organic lemons when using fresh zest)
- 1/2 tsp vanilla extract
- 1/2 C organic brown sugar (light or dark)
- 2/3 C all purpose flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 C unsalted butter, cold and cubed
- 2/3 C rolled oats
- 2/3 C toasted almonds, chopped or slivered (pecans or walnuts are great as well)
- Vanilla bean ice cream (optional, but highly recommended!)
Preheat the oven to 350°. Lightly grease a 9-inch deep dish pie pan or other baking dish (should hold about 2 quarts). In a large mixing bowl, add peaches, flour, sugar, salt, lemon juice, zest and vanilla. Gently mix all ingredients so well coated and add to baking dish. Spread out so evenly distributed. In a separate mixing bowl, add brown sugar, flour, cinnamon, and salt. Cut in the butter using two forks. You should get a crumbly consistency. Add the oats and nuts. Evenly distribute the topping mixture over the peach mixture. Bake for 50 – 55 minutes until the topping is golden brown and the peaches are bubbling around the edges. Once baked, remove from oven and allow to cool for a few minutes before serving. This is a dish that’s good warm or cold. Either way, we just think it’s a must to serve it with vanilla bean ice cream.