Aren't they beautiful? It's peach season. Finally. The fruit farm sent out a newsletter that said peaches are in, and we were all over it.
After we ate a few, I whipped up a quick peach crisp. The recipe is adapted from the Pioneer Woman's Raspberry Crisp. But we don't care for raspberries, and we adore peaches.
First peel and slice about 5 cups of fresh peaches. Mix in cornstarch, sugar, cinnamon and vanilla. Let that sit and get cozy while you mix up the topping.
In a separate bowl, mix brown sugar, white sugar, flour, salt, butter and oats.
Mix it all up until it forms a nice crumb.
This is my favorite pie pan. Only, I don't make pie in it very often. I make pie in my glass pie pans. I like this one for all sorts of other things...
Like peach crisp...
Now put on the topping and pat it down...
Pop it in the oven at 350 until it is golden brown and bubbly.
Lovely. Please note that mine is bubbly but not golden brown. I misjudged the time and had to leave for work. But it was still yummy. Just make sure you leave enough time to bake yours thoroughly before you leave for work.
And I didn't have time to put any on plate and take a photo. Maybe next time.
Here is the recipe:
5 cups sliced fresh peaches
2 heaping Tbs cornstarch
1 cup sugar
1 tsp cinnamon
1 tsp vanilla
1 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup oats
6 Tbs butter, cubed
Preheat oven to 350 degrees.
In a medium bowl, combine peaches, corn starch, 1 cup sugar, cinnamon and vanilla. Stir and set aside.
In a separate bowl combine flour, 1/4 cup sugar, brown sugar, oats, dash of salt, and butter pieces. Cut together with a pastry cutter until mixture resembles coarse crumbs.
Add peach mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 35 to 40 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving. Top with sweetened whipped cream or vanilla ice cream if desired.
Posted by Ree on August 10 2010