It turns out, I spend more time in the kitchen than I thought. And once I started paying attention, I realized there were plenty of recipes & kitchen tips I could share. So this week’s Wacky Wednesday post (Umm,..yes, it’s arriving on Friday. Watch for Sunday’s post for a little explanation), is another recipe.
This is a ridiculously fast & simple recipe for peach crisp. And it’s likely you have a similar one in your own recipe box. But I’m going to share a few tips that I think will make the process easier, & get you out of the kitchen and on to the laundry sooner! You can thank me later.
You willl need:
9 cups peeled & sliced or chunked up peaches
1 cup whole wheat or stone ground flour
1 cup brown sugar
1 cup + 1 TB cold butter
2 tsp ground cinnamon (or more!)
1/2 tsp salt
2 cups rolled oats or substitute (I like to use Wheat Montana© Old Fashioned 7 Grain Cereal Blend
Preheat the oven to 350 degrees.
Peel your peaches. 9 cups is approximately 10 large peaches. I like to set a plastic grocery sack in the sink and put the peels & pits into it as I go along. It makes clean-up super simple!
Either slice the peaches, or chunk them up. Sliced probably look prettier. Chunked is faster & makes for smaller, already bite-sized pieces. Which must make it faster to eat as well, right? Win-Win!
Spray or butter a 9×13 baking dish & scatter the peaches around evenly in the bottom.
Mix the flour, brown sugar, cinnamon & salt in a bowl. I keep my brown sugar in an air tight container with flexible sides. I can measure the sugar by packing it in the measuring cup against the side of the container. No utensils necessary=less dishes!
After the dry ingredients are mixed, use a pastry cutter to cut in the cold butter. Just a little note here. Thawing the butter just a little on the counter so that it’s softer but still cold works well. Forgetting to thaw the butter on the counter & trying to thaw it in the microwave….does not.
Sprinkle the mixture over the peaches. (If you press the oat mixture into the peaches, you’ll get a crispier, more cookie like topping rather than a crumbly topping.)
Throw the whole works into the oven & bake until the topping is lightly browned & the peaches are bubbling. About 40-50 minutes. But check it often. If it gets overcooked, the topping will be too crispy. (Unless you like your topping extra crunchy crispy–like my family. Then leave it in the oven a little longer.)
Just in case you’re looking closely, …yes,…my oven is a disaster. It desperately needs to be cleaned. And it’s a solid 6th on my list of ‘stuff to do eventually’. 🙂
All that’s left, is to take this peachy, crispy deliciousness out of the oven smoking hot, smother it in ice cream, and dig in!
If you like this recipe, be sure and share it with a friend!
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I’ll see you soon on the farm! -S