I think I must have gotten too much sun over the past couple of weeks in our bi-annual family reunion at the Jersey shore, for seeing these lovely glass handled servers on a quick stop- in at Home Goods, my brain seemed to forget to remind me that grey is not the best color for food photography.
Oh well. Anyway these gems still suit perfectly for lots of type dishes, including today’s Peach Crisp, or, more to the point, using up these half dozen peaches that started out, well, rather perfectly peachy, but between preparing other foods for the shore and the overall chaos that goes along with the beach holidays, they sort of got held off in the crisper box until I could get to them, fortunately in time.
Among the advantages of fruit crisps, besides providing a means of using up fruit, and always seeming to be a traditional favorite sweet treat, is that they only take about fifteen minutes to prepare before baking.
A bit of a squeeze of lemon tossed with some sugar.
And then, just blend up your crumble mix for the topping.
What’s the song? ‘Roll out those lazy, hazy, crazy, days of summer.'
- 6 ripe peaches, peeled, pit removed, sliced
- butter for greasing baking dish or individual baking dishes
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1/2 cup dark brown sugar
- 1/2 cup oats
- 1/4 cup flour
- pinch cinnamon
- 5 tablespoons butter
- Preheat oven to 350 degrees
- Grease pie plate or individual dishes
- Toss sliced peaches with lemon juice and sugar
- Portion peaches into the greased glass baking pieces
- In a large sized bowl mix together the brown sugar, oats, flour, and cinnamon, stir to combine, tumble in the butter, using a pastry blender cut the butter into the mixture until well blended, top mixture across the peaches
- Place crisp on top of a parchment lined baking sheet and bake for around 30 minutes until topping is golden and peaches are bubbling hot
- Serve with a dollop of whipped cream or ice cream