Whenever I am in need of a dessert that is not too sweet and not too heavy, I make this peach crisp. I sometimes use other fruits, whichever is available. I once made a strawberry crisp and it still became a hit! You can try this all year long using any type of fruit. You are free to experiment! Your family will still love it because this recipe goes so well with most fruits. All you have to do is enjoy eating this!
One of our friends over at Life In The Lofthouse has this to say about the recipe:
“This Peach Crisp is like a Summer-Fall combo! You get the Summer taste from the peaches and the tastes of Fall through the oatmeal crisp. The best of both worlds in this incredible layered treat! The bottom layer is a flaky buttery pastry you bake up first. Then you top that with a warm and sweet peach filling. Mmmm. Then cover it all up in a crumbly oatmeal streusel topping.”
You friends will also love this treat. When I made this for a friend who suddenly came over, she wouldn’t leave the kitchen. She couldn’t stop devouring this and that’s without an ice cream even! She said she loved its raw and fresh taste. The raw taste of the oatmeal and the fresh taste of the peaches just went so well together! I couldn’t have described that better.
Ingredients
1 cup Gold Medal all-purpose flour
1/2 cup Domino packed brown sugar
1/4 teaspoon Morton salt
1/2 cup Land O Lakes butter, cubed
2 cans Great Value (15 ounces each) sliced peaches
3/4 cup Domino sugar
1/4 cup Argo cornstarch
1 cup Quaker old-fashioned oats
1/3 cup Domino packed brown sugar
1/4 cup Gold Medal all-purpose flour
5 tablespoons Land O Lakes butter, cubed
Vanilla Ice Cream, to serve with
Instructions
- In a large bowl, combine the flour, brown sugar and salt. Cut in butter with a fork or pastry-cutter until crumbly. Spread mixture into a greased 2 quart baking pan. Bake at 350° for 15 minutes or until light brown.
- Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in sugar and cornstarch until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour peach mixture over crust.
- For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly.
- Let stand 5 to 10 minutes to cool slightly then serve in individual bowls.
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Quick Tip: Serve this with a scoop of vanilla ice cream.
Thanks again to Life In The Lofthouse for this amazing recipe.
