Crisp. Crumble. Betty. Buckle.

All similar.

All spectacular.

All involving fruit.

This recipe is from my mom.

Duh.

And if my memory serves me correctly…I think she got the recipe from an old friend.

I remember exactly the first time I ever had this peach crisp.

My mom had pneumonia and all her amazing friends throughout our small town took turns bringing us dinner (and dessert if we were lucky). This gem of a dish made its way through our door one night and I fell in love with it instantly.

There aren’t many ingredients…but when you are using fresh fruit and an obscene amount of butter…you don’t need much else!

I used peaches for this batch, but use apples in the fall and it’s simply amazing. You can use any fruit you want/any fruit that is in season and I don’t think you’ll be disappointed.

Begin with fresh peaches.

You can blanch the peaches in order to remove all the skin quickly and easily (blanching explained below)

Slice them up…

Sprinkle with some cinnamon, sugar and flour.

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Then combine the crumble topping.

Brown sugar, granulated sugar, butter, oats, cinnamon and salt.

Back off, cat.

Bake and serve warm with vanilla or cinnamon ice cream.

Every time I have served this crisp I have gotten rave reviews. It is a no-fail recipe that everyone will love.

Recipe: Peach Crisp

Peaches:

3 Pounds (8-10 large) Peaches, blanched or peeled.

1 Cup Sugar

3 Tablespoons Flour

1 Teaspoon Cinnamon

Topping:

2 Cups Brown Sugar

1 1/2 Teaspoon Salt

2 Cups Flour

3 Teaspoons Cinnamon

3 Cups Oats (not quick)

2 1/2 Sticks Butter, melted

Directions:

Preheat oven to 350 degrees.

For the peaches, blanch/peel and slice thinly. Combine with sugar, flour and cinnamon. Place in a 9×13 pan.

For the topping combine all ingredients together and crumble over top of the peaches. Place in oven for 45-55 minutes, until top is golden brown and peaches are bubbling.

Let cool a bit and serve warm with ice cream!

 

How to blanch your peaches:

Bring a large pot of water to a boil on your stovetop. Fill a separate, large bowl with ice water. Place peaches into boiling water with tongs and let boil for about 40-60 seconds (depending on ripeness of peaches, longer for less ripe). Remove with tongs and place into ice bath for about the same amount of time. Remove from ice bath, and peel skin away with fingers. If done correctly, the skin should peel right off with ease! Slice peaches and you’re ready to get started!