A couple of weeks ago, I had purchased 10 large peaches while they were on sale and things have been so busy around my house that I haven't had time to think much less eat all the fresh peaches before they started going bad. So today I set out to take care of them so that they were used up and not trashed.
One of the things that I made with them was Peach Crisp! Ohhhh sooo yummy and ohhhhhh soooo easy! I made it last year when I had fresh peaches and NOW after sampling it I realized why I was going to adjust the recipe! Fresh peaches produce LOTS and LOTS of juice, which if not contained with flour or cornstarch or something will result in a soupy mess. But I forgot to adjust the recipe so I have LOTS of peach juice in my peach crisp. It doesn't take too much away from the yummy taste if you use a slotted spoon to dish some up in a bowl. Highly recommend using a bowl over a plate!
So you are probably wondering how I made this delectible dessert! I used my apple crisp recipe for inspiration and basically substituted peaches for the apples. Oh and instead of just cinnamon I added some pumpkin pie spice to add just a different flavor than just plain old cinnamon.
4-5 cups fresh sliced peaches
pumpkin pie spice
7 Tbsp. cold butter or margarine
3/4 cup flour(use 1/4 cup whole wheat 2/4 cups white flour)
1 cup sugar
Slice peaches into a deep casserole type dish. Sprinkle the top of the peaches with cinnamon and pumpkin pie spice. In a separate bowl mix flour, sugar, and cold butter til a crumbly like a streusel type topping; put on top of peaches and spices.
I don't measure the peaches...I just pick a pan no bigger than a 9 x 13 and fill it 1/2 to 3/4 full but I still measure out the struesel topping for it. The pan that I normally use for it is The Pampered Chef deep dish baker stone which measures 11-inches diameter and holds up to 8 cups....I just filled the baker to the top with peaches and then added the struesel topping and it isn't suppose to boil over in the oven but it did! Also you can use apples, cherries, blueberries, blackberries or raspberries with this struesel topping to make a very delicious dish.
What do you think??
How would you thicken up the peaches to make this dessert? Do you think if I had added even a 1/4-1/2 cup flour to the peaches I would not have ended up with a "peach soup" under my crisp topping?
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