Old Fashioned Peach Crisp Recipe

I adore an old fashioned peach crisp with an addition of berries. Nothing is as easy to make and talked about as much at potlucks than the “fruit crisp”. I make this delicious crumb topping with any fruit in season.  Of coarse the apple is note worthy for its nostalgia.  Called the apple brown betty, apple crisp and the apple crumble.  No matter what you call it, it is delicious!  In the fall and winter I like a pear crisp topped with vanilla bean ice cream and in the summer my favorite is the peach with a dollop of whipped cream.  Any combination of fruit is acceptable.  You dream it, you can make it!

4 lb. of fruit

1 3/4 cup of sugar

1 1/2 cup of brown sugar

1 1/2 cup plus 2 tablespoons flour

1/2 pint raspberries

1/2 pint blueberries

1/4 teaspoon kosher salt

1 cup oatmeal

1/2 lb. cold unsalted butter

Peel peaches by immersing into boiling water for 30 seconds.  Drain and peel the peaches, slice them into wedges and place them into a bowl with the berries.  Add 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons flour.  Toss gently until mixed, try not to breakup the berries.  Pour the fruit into 9 x13 inch pan.

Combine 1 1/2 cups flour, 1/2 cup sugar, 1 cup brown sugar, salt, oatmeal, and cold butter cut into tablespoons into a mixer.   Mix on low speed until the butter is pea-sized and the mixture is crumbly.

Bake for approximately 1 hour or until the topping is browned and juices are bubbling.

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