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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Peach Crisp Recipe

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This recipe for Peach Crisp is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
6 T butter, cut into 1/2 inch chunks
3/4 cups brown sugar, packed
2/3 cup flour
1/2 cup rolled oats
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon, optional
Filling:
2 pounds ripe peaches [about 6]
1/2 cup sugar
3 T flour [if peaches are not juicy reduce flour to about 1 T]
Directions:
Directions:
For Topping:
Put all the ingredients into a large bowl and use your fingers to work the butter into the rest of the ingredients to make a coarse, crumbly mixture. Set aside.
Preheat oven to 375º.
For Filling:
Peel peaches and slice into wedges 1/2 inch thick. Discard the stones.
Add sugar and flour and toss gently.
Transfer fruit to a 2 quart baking dish and cover with the topping.
Set the dish on a baking sheet to catch juices and bake until the top is well browned and the peaches are tender when pierced with a knife; about 45 minutes.
Serve warm with vanilla ice cream or vanilla yogurt.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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