Yay! Now that I have canned peaches…what do I do with them? Originally, I thought I would make a peach pie, but at the end of a busy day I know for sure I don’t want to be making pie crusts. Then I pondered about a peach crumb cake, but I just made two batches of banana muffins. All of the sudden, Pow! It came to me (All epiphanies should be accompanied by a POW)! A peach crisp would be perfect. It is spicy like a pie, crumbly like a coffee cake, but easy and FAST. This is something a novice Betty Crocker or Susie Homemaker could do. We all have to start somewhere.
What you’ll need:
Filling
2 pints of peaches ( 2 large cans of store canned peaches would work too)
2-3 tblsp all purpose flour
¼ tsp. cinnamon
Topping(I often make a double batch and freeze half)
1/2 c. all purpose flour
1/2 c. fast oats
1/2 c. brown sugar
1/2 c. cold butter
Directions:
Drain liquid from peaches. Pour them in a bowl ( I had to drain them again after I put them I a bowl as well). Add cinnamon and flour. Stir. ( Because they are packed in syrup I don't feel they need more sugar)
Combine flour, oats, sugar, and butter in a large bowl ( I chop the butter into small chunks). Using your hands mix the ingredients until the mixture easily crumbles in your hand. The butter should no longer be in chunks.
Pour your peach filling into a pie plate or an 8-9 inch cake pan or casserole dish. Next crumble the topping over your filling evenly.
Bake your peach crisp for 30 -40 min at 350 degrees. The top will be a golden brown.
Serve warm with cream, ice cream or whipped topping.
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