Summertime in the South means PEACHES!!!! Every time I walk by the peaches in the store I can’t resist picking some up. They smell so delicious! There are so many roadside stands and farmer’s markets where you can also find great peaches here. There are quite a few things you can make with fresh peaches. I decided this time around, I’d make Peach Crisp.
My dad is known for making a great apple crisp, but where I live, I don’t really know of any apple orchards. Peaches are everywhere this time of year here, so I decided to change things up a little and use peaches instead. Here’s my take on Peach Crisp.
Here’s what I used for the filling:
5 ripe peaches (cut into thin slices, about 12 slices per peach, discard the pits)
¼ cup sugar
2 tbsp brown sugar
1/8 tsp ground cinnamon
¼ tsp salt
1/8 tsp ground clove (optional)
1 tbsp cornstarch
Juice from ½ lemon
Here’s what I used for the crisp topping:
¼ cup sugar
½ cup all-purpose flour
¼ tsp ground cinnamon
1/8 tsp salt
3 tbsp cold unsalted butter (cut into small cubes)
Vanilla ice cream for serving (optional)
Preheat the oven to 375 degrees Fahrenheit. Spray an 8 inch x 1.5 inch round cake pan with cooking spray.
Place the sliced peaches into a large mixing bowl and sprinkle with the juice of ½ a lemon. Toss to combine.
For the filling: Combine the ¼ cup sugar, 2 tbsp brown sugar, 1/8 tsp ground cinnamon, ¼ tsp salt, 1/8 tsp ground clove, 1 tbsp cornstarch. Stir the mixture.
Combine the mixture with the peaches.
Toss to combine.
Pour the peach filling into the prepared cake pan.
Time to make the topping!!!!
Next, prepare the crisp topping, by combining ¼ cup sugar, ½ cup all-purpose flour, ¼ tsp ground cinnamon, 1/8 tsp salt. Stir to combine.
Cut the 3 tbsp of unsalted butter into small cubes. Add the cubes to the topping mixture.
Using a pastry blender or 2 forks, cut the butter into the mixture.
The mixture should look like coarse crumbs (almost like a dry biscuit dough).
Sprinkle the topping mixture over the top of the filling.
Place the cake pan on top of a baking sheet. This will collect anything that bubbles over the cake pan.
Bake the crisp on 375 degrees Fahrenheit for 45 minutes.
Remove the crisp from the oven and allow to cool and rest for 20-30 minutes. The crisp will be extremely hot when coming out of the oven, so use extreme caution. Make sure you allow the crisp to cool before serving/eating. (Notice the filling bubbled over…glad I put that baking sheet underneath!)
Spoon some of the crisp into a serving dish, and top with a scoop of vanilla ice cream.