Serves 6 to 8
I think peaches are my favorite fruit, which is a shame since they are only good during the summer harvest, and usually best from local farmers. The peaches for this recipe should be ripe but firm, so even a little shy of ripe works well. If you can get freestone peaches, do so because they are much easier to prepare and seem to have more flavor.
- 8 to 10 peaches, rinsed and sliced, but not too thin
- 1/2 cup granulated sugar (see notes below)
- 1 tablespoon fresh lemon juice
- 1-1/2 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup butter, preferably unsalted, room temperature
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
Preheat oven to 400° F. Butter or spray an 8x8-inch baking dish. Combine peaches sugar, lemon juice and flour in bowl. Blend well. Transfer to baking dish.
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Lattice-Top Peach Pie
Fruit or Berry Cobbler
Mom's Apple Crisp
Blueberries and Peaches with
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Combine the crumb topping ingredients in small bowl. Mix with fingers until lumps form. Sprinkle in crumbs over peaches. Bake for 30 minutes, or until bubbly and brown on top. Serve warm or room temperature.
Notes: Since the sweetness of peaches can vary, always taste a piece before adding sugar to determine how much you will need. This recipe can be doubled and placed in 13x9x2-inch baking dish. I like a fruit crisp that is thick with fruit. For a thinner crisp, use fewer peaches but the same size dish and amount of crumbs. Refrigerate leftovers.