Peach Crisp

[mumstheword54.livejournal.com]

The other day, I picked up freshly picked Fredericksburg/Stonewall freestone peaches at a local produce stand. CH and I decided to adapt the following "Apple Crisp" recipe to make a "Peach Crisp," and it was so successful that I thought I'd share it with LJ friends.

We decided to leave the skins on since these peaches are small and soft, and to bake the Peach Crisp for a shorter time than we would Apple Crisp.

Here's the Apple Crisp recipe:

Apple Crisp
The Bride’s Book of Ideas
(Author unknown to me)

1/2 C. granulated sugar
1/2 C. brown sugar
3/4 C. all-purpose flour
1/4 C. butter or margarine
4 C. thickly sliced, cored apples (peeled, if desired) -- enough to fill a 9" square cake pan
1/4 C. water
1 tsp. ground cinnamon

Heat oven to 350 degrees.

Work sugars, flour, and butter together with fingers or fork until crumbly. Place apple slices into greased, shallow pan. Pour water over apples and generously sprinkle with cinnamon. Spread crumb mixture over apples.

Bake uncovered for 30-50 minutes, until topping begins to turn brown and apples are tender.

Serve warm with milk, whipped cream, a wedge of cheese, or ice cream.

Serves 6-8.


For the Peach Crisp (below), we left out the cinnamon because neither of us likes peach cobbler with cinnamon. We like the Crisp very well without the cinnamon. But you should feel free to include cinnamon or any other spices you like with peaches!

Oh, and we put a little whipped topping on our servings of Peach Crisp -- OH, SO rich! But also, with the brown sugar and the topping, the juice had an almost-caramel taste. MMMMmmm!

One little hint about slicing freestone peaches -- no, actually two:
To open the peach, insert your knife along the dented "seam" of the peach until you touch the pit; carefully cut the peach all the way around. Then twist the two halves of the peach; one should come away from the pit, and the pit should be easy to remove from the other half.
When you've got the peach halves sliced into 2 or 4 sections each, you may want to cut out the "woody" center part that was next to the pit since that part is rather bitter.
We left the skins on, because that seemed to give each slice a little "body," rather than the slices turning to jam mush.

(If you use firm "cling" peaches, you can just slice from the skin to the pit and peel away the sections, leaving the woody part with the pit.)

Peach Crisp

1/2 C. granulated sugar
1/2 C. brown sugar
3/4 C. flour
1/4 C. butter or margarine
4 C. (about 1 dozen) pitted, thickly sliced freestone peaches (each slice = 1/8 of a plum-sized peach) -- enough to fill a 9" square cake pan
1/2 - 1 C. granulated sugar (to taste)

Heat oven to 350 degrees.

Work 1/2 C. granulated sugar, brown sugar, flour, and butter together with fingers or fork until crumbly. Place peach slices into greased, shallow pan, generously sprinkling each layer with remaining sugar. Spread crumb mixture over peaches.

Bake uncovered for 15-20 minutes, until topping begins to brown.

Serve warm with milk, whipped cream or ice cream.

Serves 6-8.


(This recipe might work well with frozen peaches; experiment with amounts of sugar and cooking time.)


Y'all in Texas, enjoy those Stonewall/Fredericksburg peaches while you can! (And I'll put a plug in here for BlueBell and HEB ice creams made with those peaches.)

Please let me know if you try the recipe and enjoy the results! Milady, who loves spicy peaches, said she'd have added just a tad of cinnamon, but otherwise she thought it was great. *beams*

Happy Summer!

*hugs and Peach Crisp*