Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
- Preheat oven to 350 degrees.
- Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
- Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
- Bake 50-60 minutes.
- Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.
Fork Lore 