Thursday, August 13, 2009

Peach Crisp

I apologize for not having pictures.

Crisps and cobblers are classic in my family in summer. I don't remember my mom ever making pie (it bakes too long, over an hour), but she makes a fruit dessert almost weekly. But it's always one of two recipes with slight modifications: crisp or cobbler. I make berries into cobblers and peaches, pears, and apples into crisps (I like crisps better, there is nothing better than oatmeal, cinnamon, and brown sugar). So here is the peach crisp recipe, but you can use apples, pears, or plums I suppose. Apricots might also be good, but probably mixed in with the peaches.

4 c (about 4 large) peaches, sliced thin, skins removed
1/2 c oats
1/2 c flour
1/2-3/4 c brown sugar (adjusted based on sweetness of fruit)
3/4 tsp cinnamon
1/8 tsp salt
1/3 c butter (softened)

Preheat oven to 375. Lay peaches in layers in 8x8 or 9x9 pan.
Combine oats, flour, sugar, cinnamon, and salt. Fold in butter and mix until blended. (You could use a pastry blender, but I find it easier just to use my hands). Sprinkle on top of peaches. Bake until fruit is tender, about 35-40 minutes.

Note: To help remove the skin from peaches, place the peaches in simmering water for about 30 seconds. Technically, you are supposed to place them in cool water immediately afterward, but this isn't necessary when making crisp as you are just going to bake them. The skins peel right off!
If using pears, you probably don't need to remove the skins, especially if you are using Bartlett pears. The same technique as peaches probably works for plums, but you could probably keep plum skins on as well. I'm not an expert, I just have learned a few tricks that I think I should share because I don't always remember.


  1. You should try rhubarb crisp. So tasty! This peach crisp sounds delicious, too.

  2. For some reason I make rhubarb cobbler rather than crisp (just like I only make berry cobblers, though berry crisps sound good as well). I should try. Maybe next spring when rhubarb is in season.