Peach Crisp

Peach Crisp

Another reason I love autumn!  This is a fun variation of the traditional apple crisp recipe I posted earlier.

Serves (up to) 12

Filling:

5 Large peaches, washed, pitted and chopped into one inch chunks (skin on)

Juice of ½ a lemon

¼ Cup Sugar

½ Cup whole wheat flour

½ tsp cinnamon

2 tbsp water

Crumble:

½ Cup whole wheat flour

1 Cup oats (I used Quick Oats but use whatever you have on hand)

¼ Cup brown sugar (lightly packed)

2 tbsp (regular white) sugar

½ tsp salt

¼ Cup butter (cold and diced, I used salted butter)

–  Preheat your oven to 375.

–  Prepare the filling by combining all ingredients together in a large mixing bowl; set aside.

–  For the crumble, add all ingredients to another bowl and mix using a pastry blender or just two knives (cutting towards the centre) to cut in the butter.

–  Add the filling to a large (9 x 13) casserole dish, pouring everything down in an even layer.

–  Top the filling evenly with the crumble mixture.

–  Bake for 55 to 65 minutes; until the crumble is browned and some parts are darkened.

Notes:

1. Top with vanilla frozen yogurt!!!
2. The peaches I used had a mix of ripened and unripened; you couldn’t tell the difference.
3. Thank you to all of the local Ontario Farmers for doing what you do!
4. To pit the peaches, slice them in half and pull the pit out, if it’s stuck then you can pry it out using a sharp knife.