One of the best things about spring is the appearance of fresh fruit one can eat either as is or made into a plethora of recipes. One of those recipes would be that for peach crisp.
Crisps, or crumbles, differ from cobblers in that the cobbler's top layer is made with oatmeal. Other names such as Grunts, Pandowdy and Slumps are a New England variety of cobbler, typically cooked on the stove-top or cooker in an iron skillet or pan with the dough on top in the shape of dumplings.
Eat this peach crisp either warm or cold. Lettice Bryan, in an 1839 reprint of the Kentucky Housewife wrote, "Although it is not a fashionable pie for company, it is very excellent for family use, with cold sweet milk." You can, of course, decide for yourself.
- 6 cups canned or fresh peaches, peeled and sliced
- 1 cup plus 4 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 teaspoon vanilla
- 1 cup rolled oats
- 1 cup brown sugar
- 1 cup butter
- Preheat oven to 350 degrees F. Butter a 9 x 13 pan.
- Taste fresh peaches (if not sweet, sprinkle with sugar, proceed with recipe).
- Mix peaches, four Tablespoons flour, cinnamon, nutmeg (if using) and vanilla.
- Pour the mixture into the pan.
- In another bowl, mix together remaining cup of flour, oats and brown sugar.
- Cut in butter until a uniform mixture is formed. (Works best if butter is cold)
- Sprinkle mixture on top of peaches.
- Bake, uncovered, in oven for 45 minutes or until top is golden and peaches are bubbly.