Peach-Cinnamon Crisp

Peach-cinnamon Crisp Recipe

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Erlene Martin


A simple and perfect peach and
vanilla filling topped with an
equally simple and perfect
cinnamon crisp crust.(This is the
story that came with this recipe.)
This recipe came from my cookbook called,The Cobbler Crusade.

★★★★★ 1 vote
40 Min


*peach filling*
ripe peaches or 5 1/2 cups sliced elberta peaches,drained
3 1/2 Tbsp
granulated sugar
1 1/2 Tbsp
quick-cooking tapioca
2 tsp
vanilla extract
2 Tbsp
melted butter or margarine
*cinnamon crisp crust*
1 1/3 c
all purpose flour
1/2 c
granulated sugar
1/2 tsp
1/2 c
chopped pecans
1/2 c
melted butter or margarine
*whipped cream*


1Preheat oven to 375F.Grease a 9-inch square baking
pan or dish.
2PEACH FILLING:Before peeling,drop fresh peaches into hot waterabout 1 minute.Peel and halve peaches,remove pits and cut into sixths.In a large bowl,carefully spoon together peaches,sugar,topioca and vanilla.Pour peach filling into greased baking pan or dish;drizzle melted butter or margarine on top and set aside.
3CINNAMON CRISP CRUST:In a large bowl,combine crust
ingredients.Toss lightly with a fork until dough
is crumbly.Using thumbs and fingertips,crumble
dough on top of peach filling.Bake 35 to 40 minutes or until crust is crisp and golden brown.Cool 30
minutes;then serve with whipped cream.

About Peach-Cinnamon Crisp

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #cinnamon, #peach