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Peach Crisp

This is just as easy to prepare as it is fun to eat.  We have a peach tree in our backyard and when August rolls around you can always find some of this sitting on the kitchen counter.  It's fabulous served warm with French vanilla ice cream, but at our house no one bothers with bowls, they just grab a spoon and dig in :)

6 large    ripe peaches, peeled.
1 tablespoon    fresh lemon juice
cup    brown sugar
teaspoon    ground cinnamon
1 tablespoon    instant tapioca
1 cups    flour
cup    granulated sugar
teaspoon    salt
teaspoon    ground allspice
cup    unsalted butter cut into small pieces

Preheat the oven to 375 degrees.  Butter a 2-quart baking dish (I use an  8-inch square one).  Slice the peaches into eighths (more or less), place them in a bowl and add the lemon juice, brown sugar, cinnamon and tapioca.  Toss well to combine and pour the mixture into the buttered baking dish.

For the topping, mix the flour, sugar, allspice, butter pieces and salt together in a food processor.  Pulse a few times until it forms into crumbs.  Sprinkle evenly over the peaches.

Bake the crisp for about 50 minutes or until the fruit is bubbling at the edges and the topping is golden.  Remove from oven and allow to cool slightly, about 15 minutes, before serving.

 

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