Saturday, October 16, 2010

Peach Crisp

One of my favorite desserts as a child was apple crisp.

Now that I'm older, I've realized that it's not just apples that work deliciously in a crisp.

This lovely bit of tastiness is the peach crisp.  I'd gotten some lovely, and very ripe, peaches that needed to get eaten.  This was the way I went about it.
 As they were so ripe, they were extremely easy to peel and seed.

 I cut each peach into even slices,

then tossed them with some granulated sugar, a little powdered ginger, and a bit of flour.  I added some pats of butter to the top, then covered with some strussel. It was then baked and served warm from the oven with some vanilla ice cream.  Perfect.

Here's the recipe, but it's really more like a guideline, as I didn't really do any measuring.

8 very ripe peaches, peeled, cored, and sliced
1/2 C. granulated sugar
1/2 C. plus 2 T. all purpose flour
1/2 t. ground ginger
1 stick (1/2 C.) butter, divided
1/2 C. brown sugar, packed
1/2 C. old fashioned rolled oats
1/8 t. baking powder
1/8 t. baking soda

Preheat oven to 375ยบ F.  Combine the peaches, granulated sugar, 2 T. of flour, and ground ginger in a 9"x9" baking dish.  Cut 3 T. of the butter into pieces and evenly place on top of the peaches.  In a medium bowl, combine the remaining flour, brown sugar, oats, baking powder, and baking soda.  Melt the remaining butter, and add to the oat mixture.  Mix well with a fork until all the mixture is moistened and is coming together in clumps; sprinkle evenly over the peach mixture.  Place in the oven and bake for 30-35 min. or until the top is browned and the filling is bubbling.

This is best served warm over vanilla ice cream.

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