skip to main content or skip to navigation

Peach Crisp

Now that we are starting to get those wonderful peaches at the Farmer's Market from Chilton County, Alabama, it's time to start thinking about cobblers, brown betties and one of our favorites crisps. Here is a quick, easy and definitely yummy peach crisp recipe from us to you.

Ingredients:

1 cup sugar or less, depending on the sweetness of the peaches
1/2 cup all-purpose flour
1/2 cup granola without dried fruit — don't leave this out as this is the "crisp" part
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
3 lbs. peaches, peeled and sliced 3/4-inch thick
1/4 cup fresh orange juice

Accompaniment: vanilla-bean ice cream

Preheat oven to 375° F.

Stir together sugar, flour, granola, spices and salt in a bowl, then work in butter with a pastry blender or your fingertips until mixture forms small clumps.

Spread peaches in a lightly buttered 13-by-9-inch (2-1/2- to 3-quart) baking dish. Toss peaches with juice and top with crumb mixture.

Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm.

Makes 6 servings.

[Login or register to post comments]

Recent Recipes

Zydeco Sweet Potato Crab Chowder

With crabs in season now, this month's recipe for Zydeco Sweet Potato Crab Chowder is a perfect way to add an exotic local dish to your Thanksgiving table.

These decadent candied pecans will make the perfect Halloween treat. They're wickedly sweet, and you will be surprised at how easy to make and tasty they are.

Bayou-Style Deep-Fried Hard-Shell Crabs

Authored by: Frank Davis

It comes as no surprise to a true native of Southeast Louisiana that we dearly love our blue crabs. We love ‘em boiled, we love ‘em soft-shelled, we love ‘em in an Imperial, we love ‘em in Tetrazzini . . . come to think of it, there’s hardly a way we don’t love our blue crabs. But here’s a method of preparation that you may not have tried yet. And if you haven’t, you are missing out on a popular, easy-to-prepare, tantalizing tasty treat! Hmmmm — now go get some hard crabs, then go get in the kitchen!

There used to be a restaurant in the French Quarter on Rue Chartres called Rita's. It was an old-style place with the windows opening to the street and lots of dark corners to snuggle into inside. They used to make this dish better than any other place, as their crusty fried eggplant topped with succulent crawfish tails in a creamy sauce was to die for. This dish is also offered at Jazz Fest by another vendor so if you only ever make to town for the festival, make it part of a lunch at the Fairgrounds.

It might be the end of the Creole Tomato season, but there are still plenty of good tasting 'maters out there. Who doesn't like a good tomato soup? Plus, this recipe is much better than anything you can find in a can. How about a nice tomato soup for a hot day?