I received a new cookbook in the mail and tried this FABULOUS recipe. It was pretty funny last night watching my husband and I peeling peaches. Messy, too! But, it was oh so yummy!
The only notes:
*I’m sure frozen peaches make this recipe much easier to prepare.
* 2 lbs of fresh peaches do not make for 7 cups. I say get 4 lbs if you use fresh peaches or cut your recipe in half.
Peach CrispPrep: 20 minutes
Bake: 40 minutes
1/4 cup granulated sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
7 cups 1/2-inch fresh or frozen peach slices (8 peaches about 3-1/2 lb.), or 1/2-inch cooking apples, such as Granny Smith
2 Tbsp. honey
2/3 cup coarsely crushed graham crackers (5 squares)
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 Tbsp. rolled oats
1/4 tsp. ground cinnamon
1/3 cup butter
1. Preheat oven to 375 degrees F. For filling, in a bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat. Spread in 2-quart rectangular baking dish. Drizzle honey over peaches; set aside.
2. For topping, in a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture.
3. Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm. Makes 8 servings.
Totally Indulge! If I only had Cinnamon Ice Cream…. That would have been so delish!