This is the recipe from Mom that was originally from Chatelaine that I turned into the Nectarine and Raspberry Crisp because my peaches weren’t ripe yet.  As I mentioned, if you’re going to get out your food processor and make the topping, just make a second batch and keep it in the freezer for a quick fresh fruit dessert later.  That’s what I’d done so all I had to do for this was peel peaches and I had dessert prepped in about 10 minutes.  We had this last night and since I’m not cooking tonight, it’s a good day to post an extra recipe…

Peach Crisp

8 ripe peaches (just a guideline), peeled and sliced


1 c. packed brown sugar AND 1/2 c. flour

1/2 c. cubed, cold, unsalted butter

1 1/2 c. oatmeal

To peel peaches, slice a small, shallow ‘X’ into the bottom of each one and then plunge the peaches into a bowl of boiling water for several seconds before quickly submerging them in a bowl of iced water.  I found that with a sharp knife, they peeled very easily.  **HOT TIP – a serrated vegetable peeler works as well on peaches (especially if they’re cold), as a paring knife does on an apple!**

Preheat the oven to 375 and grease a medium sized casserole dish – I used a 2.5 L Corning Ware dish.  Slice the peaches into a large bowl and set aside, then put the sugar and flour in the food processor and blend for a bit, then add the butter and pulse a couple of times until the mixture resembles coarse meal.

Add in the oatmeal and pulse a couple of more times then take out about a half cup of the mixture and stir it into the peaches.  Pour the peach mixture into your prepared casserole dish, and then cover everything evenly with the rest of the topping.

Bake for about 45 minutes and serve warm with ice cream!

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