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Wednesday, March 5, 2014

Christy Jordan's Peach Crisp

If you are looking for something quick and easy for dessert one night this is the recipe for you.  If you will keep a can of peaches in your pantry I bet you will have the rest of the ingredients that you will need as well.  I think this recipe would also be good using apples.  Or at least the crunchy topping could be used on apples. Christy said that this was the first recipe she ever made so it would be a good recipe to get the kids in the kitchen with you and let them help.

You can use either old fashioned or quick oats whichever you have.  Also it doesn't matter if the peaches are in heavy syrup or not because you are going to drain them.
Drain the peaches well and place in the bottom of a 8x8 baking dish.
Start with 1/2 cup flour.  It can be either self rising or plain.
1/2 cup oats
3/4 cup brown sugar
1 stick butter softened
1 teaspoon cinnamon.  I didn't use a measuring spoon and I know I put too much but cinnamon is good.
Now using a pastry cutter or forks cut the butter into the flour mixture.
It should look like this when the butter is cut in well.  You won't see big hunks of butter left and the oats and flour are mixed well.
Sprinkle it on top of the peaches. Place in a preheated 400 oven.  Bake for about 20 minutes until it is lightly browned.
Hot out of the oven.  It is best eaten warm with ….
Here it is dished up waiting for …..
Ice cream!.  Ice cream makes it just a little bit better.

Peach Crisp Recipe

29 oz can sliced peaches, drained
1/2 cup flour (either plain or self rising)
3/4 cup brown sugar ( light or dark)
1/2 cup oats ( quick or old fashioned)
1 stick butter softened
1 teaspoon cinnamon

Preheat oven to 400.  Bake for about 20 minutes until golden.

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