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peach-cinnamon crisp

(1 rating)
Recipe by
Erlene Martin
Hermiston, OR

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 rating)
yield 6 -7
cook time 40 Min

Ingredients For peach-cinnamon crisp

  • *peach filling*
  • 10-12
    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*

How To Make peach-cinnamon crisp

  • 1
    Preheat oven to 375F.Grease a 9-inch square baking pan or dish.
  • 2
    PEACH 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.
  • 3
    CINNAMON 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.

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