Peach Crisp

Photo by charlesdeluvio / Unsplash

Streusel Ingredients:

1 cup all-purpose flour
2 cups light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
2/3 cup cold unsalted butter, cut into cubes
1 cup rolled oats

Peach Filling Ingredients:
2 lbs peaches, peeled and sliced
1 cup granulated sugar
1 teaspoon ground cinnamon
2 tablespoons flour
½ teaspoon salt
1 teaspoon vanilla extract

Instructions:

  1. Preheat to 325°F.  Butter a 9” or 2-quart baking dish; set aside.
  2. For streusel:  In a large bowl combine flour, brown sugar, cinnamon, and salt.  Cut butter into flour mixture until crumbles form.  Fold in oats; set aside.
  3. In a large bowl toss peaches, sugar, cinnamon, flour, salt, and vanilla extract together.
  4. Spread fruit mixture into a prepared baking dish, and evenly top with streusel mixture.
  5. Place dish on aluminum foil-lined baking sheet to avoid any mess from bubbling over in your oven. Bake, rotating after 25 minutes, and bake an additional 20 – 25 minutes or until crisp is golden brown and bubbly.

Makes 8 servings.

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About the Author
Anna Gall

Anna Gall’s poetry and short stories are published in eMerge, Persimmon Tree, and Flapper Press as well as her poem, Seashells is included in the anthology Dairy Hollow Echo. Anna writes about her preoccupations in Balancing The Seesaw, a short collection of Haiku poems. Anna is a culinary professional. Her first full-length book is a memoir filled with original recipes, poems, and short stories. In edited form, publication is forthcoming. Anna lives in historic St. Charles, Missouri.

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