Wednesday, October 3, 2012

Cinnamon Peach Crisp

Know what I want to talk about today? Peach Season. Really there should be five recognized seasons Spring, Summer, Peach, Fall, Winter. Who's with me? Let's take this matter to Washington, or at least our state senator. Change 2013. Ok kidding, but really. Fresh peaches - so good. Fresh peach crisp - soooooo good. Sliced peaches sprinkled with cinnamon and sugar topped with a crunchy oatmeal and almond crust, served warm and topped with vanilla ice cream...try to tell me your mouth is not watering right now because I know it is. This peach crisp is fabulous and with the peach season coming to an end (tear) make the most of those fresh peaches and try out this delicious dessert

Cinnamon Peach Crisp:


For the peach filling:
10-12 cups sliced, peeled peaches (Fresh are best, but frozen work too as long as they are thawed)1/2 1/2 cup flour
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger

For the crisp:
1 cup brown sugar
1/2 cup sliced almonds (just add extra oats if you don’t want to use almonds)
1 1/2 cup oats
1 tsp cinnamon
1 cup flour
1 cup butter

In a large mixing bowl, mix together flour, sugar, and spices. Add sliced, peeled peaches to bowl and toss gently to coat, set aside. In another mixing bowl combine brown sugar, almonds, oats, cinnamon, flour. Add butter using a pastry cutter (your fingers, or a fork work great too) and work it into the flour oat mixture, until its course and crumbly. Pour peach mixture into a large ungreased baking dish or 9x13 glass pan, sprinkle oat mixture on top and press down lightly. Bake in a preheated 400 degree oven for 35 - 40 minutes, until the crumble topping is browned around the edges. Remove from oven and allow to cool 1 hour on a cooling rack. Serve warm with vanilla ice cream or fresh whipped cream, enjoy!

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