Summer Peach Crisp

 

• 

• Cooking and Prep: 1 h 20 m
• Serves: 18
• Contains:

READ MORE

Ingredients (11)

For Crisp Topping

• 2 and 1/3 cups flour

• 3/4 cup packed dark brown sugar

• 1/4 cup granulated sugar

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 1/2 pound unsalted margarine, softened at room temperature

• 1 cup chopped pecans (more if desired)

For Peach Filling

• 1/2 cup granulated sugar

• 1/2 teaspoon cinnamon or vanilla powder

• 5 pounds peaches, peeled and sliced (about 1/2-inch slices)

• 2 tablespoons lemon juice

Save To Recipe Box Select All IngredientsDeselect All Save To Shopping List

Start Cooking

For the Crisp Topping

1. Combine flour, sugars, cinnamon, and salt in a food processor.

2. Add margarine and pulse until clumps form.

3. Set aside.

To Make Peach Filling

1. Whisk the sugar with the cinnamon or vanilla powder.

2. Add sliced fruit, lemon juice and zest, toss.

Note:

To skin peaches easily: boil water, score peach skins, and then submerge peaches in boiling water for about three minutes. Let cool, and peel.

Tip:

Vanilla powder is an exciting spice, both pareve and kosher, made by Nielsen-Massey. It is vanilla flavoring in a powder form.

To Assemble Peach Crisp

1. Preheat oven to 350 degrees Fahrenheit.

2. Spread peach mixture on the bottom of a greased 9- x 13-inch glass baking dish.

3. Crumble topping evenly over fruit and gently pat down.

4. Bake for approximately 1 hour or until golden brown.