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Using fresh Hill Country peaches from Texas, the Fresh Peach Crisp dessert is very easy to make.
I'm serving it on a Cobalt Blue Fiesta ware lunch plate.
gluten-free. vegan. i was very impressed. one of the best brunch's i've ever had. really, really amazing. a great way to end my last meal in portland. it consisted of: steamed kale, asparagus tofu scramble, roasted potatoes, gluten-free biscuits, gluten-free pancakes, stewed strawberries, peach crisp.
Peach crisp with local peaches. Peaches were perfect, firm but not hard. Still melty but not baby food.
I made this! I signed up for Dream Dinners and went and prepared 12 dinners that are sitting in my freezer. It was fun and the food is yummy! What a great idea, especially for people like me who hate to cook.
Roommate brought home a pail of farm-fresh peaches. I baked half of them. I wasn't exactly fond of peaches before this. But my, these are heavenly. :p
Peach crisp made with fresh peaches, and sunset over the lake.
I wish I could say that I made this myself, but that would not be true.
Today, I made this new recipe.
Sharitta's Peach Crisp
1 C Plain Flour
1 C Whole Wheat Flour
1 3/4 C Splenda
1 C Butter
1 1/2 Tsp Cinnamon
2 15 oz cans of sliced peaches in light syrup, drained.
Preheat oven to 350 degrees. Place peaches in 9X13 pan.
Mix dry ingredients. Then cut in the butter until the chunks of butter are the size of peas. (I actually do this with my hands) Pour this mixture over the peaches and level it. Then bake for 30-35 minutes until it is browned.
Serve with vanilla ice cream or whip topping (as shown).
This is the best peach cobbler I have had to date!