Peaches and Cream Crisp

  Decided with everyone home this afternoon, to make a quick dessert for coffee time.
Since I had all the ingredients on hand and some vanilla bean ice cream, the dessert would have to be Peach Crisp.
  This recipe from the Better Homes and Gardens Golden Treasury is from the 1940's when most housewife’s would have had home canned peaches on hand. I how ever, had to use store canned peaches, unlike Sue who has home canned peaches she canned. Nevertheless, this was very good and although it says serves six we ate all of it at one sitting.
Peaches and Cream Crisp
1 29 ounce can peach slices drained
¾ cup quick cooking rolled oats
½ cup packed brown sugar
½ cup all purpose flour
Pinch each of nutmeg and cinnamon optional
6 tablespoons butter
Vanilla ice cream
Arrange drained peaches in an 8 inch baking pan. Combine oats, brown sugar, flour, and butter (I added a pinch of cinnamon and a pinch of nutmeg at this point), cutting butter in till it forms crumbs.
Sprinkle over peaches. Bake at 350° for 30 to 35 minutes.
Serve warm with ice cream. Serves 6

1 comment:

  1. This looks great! I'll definitely be trying your recipe when this summer's crop of fresh peaches hits the store. I learned the hard way last year that I need to double or triple to amount of peaches I freeze. We ran out way too quickly!



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