Fresh Peach Crisp
This
recipe combines the summer fresh
flavors of peaches with a sweet
savory
crisp. This recipe is designed
so it is not too sweet and can
be served with a white desert
wine. Our
White
Cabernet
Franc
Port, will be available later
this year and pairs beautifully
with this recipe. Top with a
scoop of French Vanilla Ice Cream
or
fresh
whipped
cream.
Filling
10-12 Fresh Large Ripe Peaches
2 Tablespoons Flour
1/4 Cup Granulated Sugar
1/2 Cup Light Brown
1 Teaspoon Ground Ginger
1/4 Teaspoon Ground Clove
Topping
1 1/2 Cups Flour
1 Cup Old Fashioned Oats
1/2 Cup Light Brown Sugar
1 Cup Granulated Sugar
1/2 Pound Cold Diced Butter
1 Teaspoon Salt
Preheat oven to 350 degrees.
Combine all the ingredients for the filling in a large bowl, mix gently
and transfer to an 8 by 11 inch baking dish, smoothing the top so that it
is spread evenly. Combine the ingredients for the topping in the bowl of
an electric mixer. Mix on
low
until the butter
is reduced to pea sized pieces and the mixture is crumbly. Sprinkle evenly
over the top of the filling and bake for 65 minutes or until the top is crisp
and browned.
Recipe by Sandy Taylor Carlson
Download and print recipe
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