My Peach Crisp By Freda

FREDA GABLE

By
@cookin4me

I remember making this in Home economics class, when we had such a class. Since Peach Season in now here, Thought to share my recipe.
The best recipe I have found for a Peach Crisp.
So good Served Warm, with Ice Cream or Whipped cream.
I make this after Freezing Summer Peaches, for a winter time treat.

You can also use Canned Peaches if you have no fresh, But the Flavor in the Fresh is so much BETTER. . . try the Fresh Peaches first.

Note: Diabetic Substitution included.


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

50 Min

Ingredients

THE BEST PEACH CRISP . . . . . . . WITHOUT OATMEAL

2 1/2 lbs
ripe peaches, about (4-6) large
1 C
flour
1/2 C
sugar
1/2 C
brown sugar
1/4 tsp
salt
1/2 tsp
cinnamon
1/2 C
butter, softened @ room temp
tip: for diabetics; replace sugar with splenda baking, they have both regular and brown sugars. i do this for my diabetic friends.

Directions Step-By-Step

1
Butter or Pam spray an 8" square baking pan.
Preheat Oven @ 375.
Slice peeled peaches into baking dish.
2
Sift Flour, Add to sugars, salt and cinn. into a medium bowl. Toss to mix well.
3
Cut in the room temp Butter, into the flour Mixture with a fork or pastry blender, until mixture is of a crumb texture, the size of small peas.
4
Sprinkle mixture over peaches, in the baking dish.

Bake @ 375 for 45-50 min til topping in a golden brown.
Serve with Cream, or whipped Cream or Ice Cream.
Delicious. . . Treat.

About this Recipe