Peach Crisp

You’ve probably heard about Apple Crisp, this is the same general idea only made with peaches.

 

For a 9×13 pan, you’ll need:

Fruit layer

9 peaches, peeled and sliced

1/2 cup sugar

1/2 cup flour

Fruit Fresh or lemon juice mixed with water

Topping

1 1/2 cups old fashioned rolled oats

3/4 cup flour

1 cup sugar

1/2 teaspoon cinnamon

1/2 cup butter or margarine, softened

 

Peel and slice the peaches.  Put them in a water bath with Fruit Fresh added or toss with lemon juice to keep them from turning brown.  Make the topping.  Combine the dry ingredients, then work the butter in with your fingers until the mixture is crumbly.  Spray a 9×13 inch baking pan with nonstick spray.  Drain the peaches and toss with a mixture of the flour and sugar.  Place peaches in baking pan and crumble the topping over the whole thing.  Bake at 350 degrees Farenheit for 35-40 minutes.  Peaches will be soft and topping will be crunchy.  Can be served warm or cooled, with or without ice cream or whipped topping as desired.  Cut the recipe in half to make an 8×8 pan (use 4-5 peaches, whatever fills the pan nicely for you).

This could also be made with fresh plums, pears, nectarines, pitted cherries, halved strawberries or a mixture of fruit.  Vary the spices to suit your taste.

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