I love fruit crisps. They are so easy and fast…and delicious. I had a few peaches that were rapidly going to turn into fruit fly magnets if I didn’t use them tonight, so I threw together this little crisp.
Peach Crisp
Filling:
4 peaches, sliced medium – no need to get fancy and peel them, just leave the skin on
2 T brown sugar
2 T butter
1/2 t cinnamon
Topping:
1 C all purpose flour
1/2 C packed brown sugar
1/4 C white sugar
pinch of salt
1/2 C butter, chilled and cut into cubes
1 t cinnamon
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray pie pan with non-stick cooking spray and throw peaches in. Sprinkle with brown sugar and cinnamon. Toss to coat. Dollop butter around on top of peaches. In a large bowl, mix the flour, sugar, salt and cinnamon. Mix butter into the dry ingredients until it looks like pea size crumbs. Another way to do this is combine all the topping ingredients in a ziploc bag and moosh together until it forms crumbs. This is especially good if you’re having kiddos help you bake. Sprinkle crumbs over peaches.
- Bake for 40-50 minutes in the preheated oven, until lightly golden. You may want to put the pie plate on a cookie sheet to catch any drip-over that may occur from all the yummy juicy goodness seeping out. Unless you’re a big fan of cleaning sticky peach goo off your oven.
Serve warm with vanilla ice cream. No fuss, super easy!
Bakerlady 