Recipe: Peach Crisp

My mother buys a big “crate” (ok, cardboard box now) of peaches every year from Colorado when the season arrives. Well it arrived last week apparently. I am the lucky daughter that gets to mooch off her peaches and not have to buy my own! 😀 As such I had about a dozen peaches and was trying to figure out what to do with them, a couple of eaten ones later I stumbled on this recipe (by M&Mers on RecipeZaar). Its amazing as is. Really. I didn’t do much to it except change the amounts to suit my taste buds and preferences. I like crunch and I like sweet. If using canned or ripe peaches you may want to back down on the honey and/or the sugar as they tend to be sweeter than not quite ripe fresh ones.

And since I do like more crunch and less peach when eating, I opted for the flatter baking dish…and it made more than enough “crunch” for the top for me. If you choose to use a smaller baking pan you might want to cut the recipe in half for just the right amount of topping.


8 or 9 peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup honey
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

Preheat the oven to 375 degrees.

Place the sliced peaches in a 9 by 13 inch pan and drizzle with the lemon and honey. I then tossed the peaches around to make sure that all of the slices had a good coating. And licked my fingers clean, of course!!

In a big bowl mix together the remaining ingredients, cut in the butter last. Make sure its cold and cut it in as needed. A few large chunks make for good eats believe it or not, as they melt all over the peaches. Sprinkle the mixture over the top coating evenly. You may even want to make sure a little bit of it falls down into the peaches, I like the crunch!!.

Bake 35-45 minutes or until the top is a nice shade of brown. If you want it slightly darker I suggest popping it under the broiler for a few minutes (WATCH IT!!).

Serve and enjoy!! Especially good with vanilla ice cream.


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