We are off visiting both of our families over the next week…a trek through the corn belt/tornado alley. My parents still do not have a computer at home…only at my dad’s office, so I will be out of touch for a while. Plenty of delicious posts are scheduled, so be sure to come back on Sunday, Monday, Tuesday, Wednesday and Friday. Yikes…I DO need a vacation. xo
Peaches are one of my favorite summer indulgences…I love eating a piece of this ripe, juicy fruit for an afternoon snack, but a crisp, cobbler or pie truly makes my heart sing. Served slightly warm with a scoop of vanilla ice cream is pure heaven. Bill prefers his peaches cooked, so I’ve adapted my favorite apple crisp into a delectable seasonable dessert.
If you haven’t tried the peach raspberry combo in your desserts, it’s a must. My peach raspberry pie is a family favorite…but this crisp is just as gratifying with much less effort. August is #PeachLove month. Please feel free to link up any recipe posted in August using peaches…and to become inspired by all the magnificent ideas below!
Peach Raspberry Crisp~
6-10 sliced and peeled fresh peaches (or enough to fill your casserole dish)1 half pint fresh raspberries
1 cup sugar
1/2 teaspoon cinnamon
Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, at room temperature
Preheat oven to 350º.
Gently mix the fruit with sugar and cinnamon. Put in a 9 x 9 baking pan or equivalent casserole dish. In another bowl, cut together the topping ingredients with a pastry blender or mix together with fingers till well combined. Sprinkle over fruit.
Bake 40-50 minutes till topping is golden and filling is bubbly. Carefully broil for a minute or two if topping needs some more color. Serve warm with vanilla ice cream.
Print
{ 0 comments… add one now }