How to: Peach Crisp

Back to school this morning huh?

I used to love the first day back.  The anticipation of using my crispy new notebooks, pristinely sharpened pencils, and picking my first-day-back outfit.  There was a phase when wearing mismatched flourescent socks was my signature move.  Yikes.

As a kid, I had pretty solid packed lunches. I was the kid with fruit roll-ups and handi snacks and double stuffed Oreos everyone wanted to trade with.   But even back then I was a sucker for in-season fruit and would trade prized processed goodies for fruit, straight up. That and the sock thing had people wondering.

At home there was always a rule growing up that you had to ask for ‘treats’ (pop, ice cream, chips, cookies, popsicles etc.), but fruit was always free.  When fruit was in season, I would sit down to a hearty snack of 3 or 4 apples or peaches at a time.

With summer winding down, and peach season coming to a close – I’m channeling the days gone by when my stomach was a bottomless pit, and I’m stuffing as many in as possible.

Now, let me tell you. I am no baker.  I have a repertoire of 3 or 4 things I bake on a regular basis that are sure-fire hits.  I have this thing that bubbles up inside me and prevents me from following a recipe.  Not helpful on the baking front.

Fruit crisps are a different story. When fruit is in season, it speaks for itself and it’s really hard to mess up.  I have a standard crisp topping recipe that I use for any fruit I have in abundance.  This week, it was peaches.

Peach Crisp

Serves 8-10
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour

Ingredients

  • 3.5lb peaches (about 10-12, cut in to 3/4" cubes)
  • 1/2 cup plus 2 Tbsp all purpose flour (separated )
  • 1 cup large flake oats
  • 1/2 cup brown sugar (packed)
  • 1/3 cup unsalted butter (room temperature )
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract

Note

Depending on how ripe or sweet your peaches are, you may need to add sugar to the peach mixture.  Mine were dripping-down-your-face ripe and sweet and didn't need an ounce.

Directions

1. Preheat over to 375 degrees F
2. Combine peaches with 2 Tbsp of flour and vanilla extract in a 2.3L baking dish (or something similar in size) and toss gently to coat.
3. Combine remainder of ingredients in a bowl and use a pastry cutter or your hands to combine until topping is crumbly in texture and contains small lumps about the size of peas.
4. Spread crisp topping over peaches and bake until browned and nice and bubbly around the edges. About 40 minutes.
5. Serve warm with ice cream, yogurt or cream

Erin

 

 

 

 

 

 

 

 

 

 

 

 

 

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