Peach Crisp To Make You Swoon
From shandy 17 years ago
- 60 minutes to make
- Serves 8
I looked at this after it came out of the oven and wondered what the heck have I made? The topping looked flat. Well, I took a bite and I am now hooked forever! This is sooooo good and so easy to make. The recipe can easily be doubled too. Read more I could not stay out of it...even when it first came out of the oven. See less
Ingredients
- 4 c. peaches, peeled and sliced shopping list
- 1/4 t. almond extract shopping list
- 2 T. water shopping list
- 1 c. all-purpose flour shopping list
- 1/2 c. sugar shopping list
- 1/2 c. light brown sugar shopping list
- 1/4 t. salt shopping list
- 1/2 t. cinnamon shopping list
- 1/2 c. unsalted butter shopping list
- 1/4 c. unsalted butter (this is not a mis-print) shopping list
- nutmeg shopping list
How to make it
- Directions:
- *Oven 350 degrees F.
- *Combine peaches, almond extract and water. (If peaches aren't totally ripe, add a T. or 2 of white or brown sugar. )
- *Pour peaches into a 8 x 8-inch or similar sized pan.
- *Using a food processor (or a bowl and pastry cutter) combine flour, sugars, salt, cinnamon, and 1/2 c. butter; combine (or cut with pastry cutter) until mixture resembles coarse meal.
- *Sprinkle flour mixture over the top of the peaches in the pan, dot with butter pieces and sprinkle nutmeg lightly over the top to taste.
- *Bake *covered* at 350 degrees F. for 15 minutes, remove cover and continue to bake for 40-45 minutes.
- *Let crisp stand for about 15 minutes or so before serving. Not possible for me, even if I burn my fingers : D
Crisp in Motion
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Strusel Mixed and Ready
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Ready for the Oven
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The Rating
Reviewed by 5 people-
Shandy, thanks for this recipe! I have been looking for a peach recipe for the last several days as a neighbor gave me some huge bags of frozen peaches. Your recipe looks great and I'm so glad that you took the time to post it for all of us out here!...more
annieamie
in Los Angeles loved it
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I'm dissapointed. Went to the pantry for almond extract but alas it was not there, used rum extract instead. Hope it turns out alright. On the rack bubbling and cooling. Keep your fingers out!
pointsevenout
in Athens loved it
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Oh My made this for dessert tonight, wonderful, wonderful. This was soooooooo good! I processed it till it was large crumbs, when it baked it ended up looking like a cobbler topping. So tender and good, will do the same next time I make it also. A...more
henrie
in Savannah loved it
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