Wednesday, August 10, 2011

Fresh Peach Crisp

This is one of my favorite desserts to make in the summer. It is quick and easy, and hot from the oven topped with vanilla ice cream it is always a crowd favorite.  It's fresh peach crisp!
I don't bother peeling the peaches for the Peach Crisp...they are yummy either way so why bother?
These were some of the beautiful peaches I used for my Peach Crisp.

I start by finding the best, most ripe, giant peaches I can find in Utah. Fresh Market usually has good produce, as does the farmers markets around here. I try to get to those every few weeks. My peach tree has about 7 almost ripe peaches on it, but it wasn't a good year for peaches at my house.  (Thanks SNOW IN MAY for squelching all my fruit trees this year!) 

Warm Peach Crisp with pecans and French Vanilla ice cream.

Peach Crisp
4 cups of peaches (I used 4 large or 6 medium and I didn't even peel them, just cut them up)
     or 1 29 oz. can of peaches in off season
2 cups of flour
2 cubes of real butter
3/4 cup brown sugar
3/4 cup regular sugar
1 1/2 teaspoons cinnamon
1 pinch of salt
pecans on top

I left some pecans off about 1/3 of my Peach Crisp for those who  don't like nuts

Spray Pam in a 9 x 13 pan and then cut up your peaches. Mix in a separate bowl all the other ingredients cutting in the room temperature butter. (microwave it for 10 seconds if it is straight from the fridge). Then pour over the top smoothing it out evenly. Add pecan halves to the top. Bake for about 30 to 40 minutes in a 350 oven until it looks bubbly and golden on top.Top with vanilla ice cream for a decadent, foodie experience!

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