Homemade Peach Crisp with Cream

You guys are going to think I’m becoming a food blogger. I’m not. Yet. But at 36.5 weeks pregnant, projects tire me out and all I can think about is food. Sweet, glorious, yummy food.
I just posted this picture on Instagram a little bit ago. Such a little bit that I’m about to head in the kitchen to grab another piece. But I told myself that if at least one person asked for the recipe, that I’d type up a quick post on my phone.
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I can practically make a crisp in my sleep. This is Doug’s family’s go to recipe for crisp and it can be used for any type: strawberry rhubarb, apple, blueberry, and my favorite, peach.

Here’s what you’ll need for a 13×9 pan of peach crisp:

1/4 cup flour
1/4 cup sugar (optional: use if your peaches are tart)
5 peaches, sliced and diced

topping:
1 stick butter, softened
1 cup old fashioned oats
1 cup flour
1 cup brown sugar
optional: whipping cream or half and half

Preheat oven to 350. Spray your pan (I use coconut oil spray) or coat it with butter to prevent sticking. Mix the fruit with the flour and sugar (if you’re using it), and spread on the bottom of the pan.

Mix the softened butter, oats, flour, and brown sugar with your hands until it resembles a crumbly topping. Eat some of the buttery chunks. Then spread on top of the fruit.

Bake for 45 minutes or until the crisp is golden. Get yourself a huge piece and pour some whipping cream on top. And own that piece of crisp.

Whew! My fingers are tired from typing all that on my phone. Looks like I need another piece… ;)

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Comments

  1. says

    I love that your instructions include eating a chunk of the crust! I totally do that.

    Hope that baby is done baking soon – can’t wait to see!

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