My Wonderful World

W e l c o m e... And Enjoy!

Saturday, August 14, 2010

The Peaches are IN!

Wonderful Peaches are arriving from South good and so juicy this year.  

My first thought.....what will it be...deep dish peach pie, peach cobbler or peach crisp.   A little poll narrowed it down to Peach Crisp.   This is an old family know the kind that was written in the back of a decades old cookbook.   I redid it for your convenience since you might not want to see the tattered and stained family cookbook.   

My original recipe calls for brown and white sugar.   I use Splenda and Splenda Brown Sugar just to keep the sugar lower.  I find that Stone Ground Whole Wheat flour works very nice too...a little more "nutty" of a flavor. 

For ease of peeling peaches, place a knife cut "X" on the bottom of the peach.   Add to boiling water bath for two to three minutes. peaches in an ice water bath to stop the cooking process.   When cool enough to handle, the peach skins should slip right off.   If not, return to the boiling water bath for a thirty more seconds.   Slice peaches in prepared pan and proceed. 

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Peach Crisp

8  peaches
1 cup flour, all purpose
1/2 cup brown sugar
1/2 cup sugar, granulated
1 teaspoon cinnamon
1/2 cup butter; cold, cut in pieces
1/2 cup rolled oats

Preheat oven to 350F.  Slice peeled peaches.

Place peaches in buttered 8" x 12" baking dish. Combine flour with brown sugar, white sugar and cinnamon. Cut in butter into it until it is in tiny bits and easiest to do in food processor.

Bake for 1 hour or until topping is crisp and peaches are tender. Serve on its own or with vanilla ice cream.

Yield: 6 servings

** Exported from Now You're Cooking! v5.86 **

Fresh from the oven to cool!
Ready for serving...with fresh whipped cream 

This Peach Creation looked too pretty cooling in the 
Sun on my counter...I just had to share it with you.

Here is a small addendum from today, August 27.  Peaches are  still coming in beautiful and I was compelled to buy more.   We did have Peach Crisp last  week, but I needed another "small" dessert for this weekend.   Prepared a pastry shell and added my peaches with a quarter cup Splenda, sprinkle of cinnamon, 1/2 teaspoon Lemon Extract and two large teaspoons of Arrowroot for the thickener.  I like Arrowroot,since it thickens and the liquid remains clear, unlike a cloudy effect when you use flour, etc.   Also, added a small crumble, ala dutch apple pie to the top and into the oven at 350F for 40-50 minutes.   Now this beautiful dessert is ready for its closeup!! 


1 comment:

Mushy said...

Or, maybe ice cream!?

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017