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Peach Crisp
This Peach Crisp recipe is adapted from a family blueberry crisp recipe from FruitShare founder Everett Myers. Using our outstanding Colorado peaches, this Peach Crisp recipe is sure to please.
Peach Crisp
4-5 c peaches, chopped, with the skin left on
3 tbsp unbleached all-purpose flour
2/3 c sugar
1/2 tsp cinnamon
Preheat oven to 375 degrees. Toss the peaches, flour, sugar and cinnamon together in a bowl. Dump this mixture into an 8"x10" baking pan and spread it out evenly. Sprinkle the crisp topping over the fruit, covering the entire surface. Place the pan on the center rack in the oven and bake for 30-35 minutes, or until the topping is browned and the fruit juices bubble up through the topping.
Crisp Topping
1/2 c unbleached all-purpose flour
1/2 c packed light brown sugar
2 oz (1/2 stick) cold unsalted butter
1/2 c walnuts, coarsely chopped
Directions
Dump the flour and the brown sugar into the bowl of a food processor fitted with a metal blade and pulse until just blended together. Add the butter and use the pulse button to cut the butter into the flour mixture. Stop pulsing when the mixture is the texture of fine crumbs.
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