Wednesday, October 9, 2013

Peach Crisp

Our daughter just had a birthday, and instead of cake she asked for Peach Crisp. I was uncertain whether there would still be fresh peaches at the end of September, so I bought the peaches earlier in the month, made the filling and froze it. I was uncertain how well this would work, because of the extra water added by freezing, but it seemed to turn out perfectly. I made sure to take the peaches out 24 hours before I wanted to use them. This recipe was awesome!

Peach Crisp
from Our Best Bites

For the filling:
3 /12 lbs ripe but firm peaches (about 6-8), peeled, pitted and sliced into 3/4 inch wedges
1/3 cup granulated sugar
1 1/4 teaspoons cornstarch
1 tablespoon lemon juice
pinch salt
pinch cinnamon
pinch ground nutmeg

For the topping:
1 1/2 cups old fashioned oats
1/2 cup brown sugar
1/4 cup flour
6 tablespoons cold butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

To make the filling, combine the peaches and sugar in a large bowl and allow to stand for 30 minutes, toss occasionally. Drain the peaches in a large bowl, using a colander, to reserve peach juices. Whisk 1/4 cup of the peach juice with the cornstarch, lemon juice, salt, cinnamon, and nutmeg in a small bowl. (That's all of the peach juice you need for this recipe, so you can either discard the rest, use it in a smoothie or do what I did and just drink it!) Combine the juice mixture with the peaches. This is where I put the mixture into a freezer bag and froze for two weeks, or you can put them into either an 8 X 8 or a 9 X 9 pan that's been sprayed with baking spray.

Preheat oven to 350 degrees.

To make the crumb topping, combine the oats, brown sugar, flour, nutmeg and cinnamon. Using a pastry blender or two knives, cut the cold butter into the mixture. Sprinkle evenly over the peaches. Bake for about 30 minutes, or until golden brown and crisp. Allow to cool a bit before serving. It's awesome with ice cream or whipped cream on the top! 





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