Monday, June 20, 2016


By Mary Kennedy                                                  

It's peach season! And what could be better than a fresh-from-the-oven peach crisp? A couple of weeks ago, I shared a recipe for peach slab pie and next week, I'm making peach jam. (so you can see where this is going, right?) By the way, here's the link to the peach slab pie recipe, if you missed it. 


And now on to peach crisp. It's super easy and delicious. And best of all, you don't need to peel the peaches! (see the picture below)




Six ripe peaches (no need to peel them)
1 tablespoon lemon juice
2 tablespoons sugar (I don't add this, the recipe is plenty sweet without it.)
1 teaspoon tapioca (optional)
Sprinkling of cinnamon


1 cup sugar (you don't need to add this much sugar. I substitute extra oats for some of the sugar)
3/4 cup flour
1/3 cup oats
pinch of sale
1/3 cup soft butter

Directions: Slice the peaches and remove the pits. Don't bother peeling them. Combine the sliced peaches with the lemon juice, sugar, tapioca and cinnamon. As noted above, I don't add the sugar or tapioca. Place peach mixture in a baking dish. Blend the dry topping ingredients and cut in the butter to make crumbs. Spread the topping on the peaches. Bake at 350 degrees for 40 minutes or so.


Top with whipped cream or iced cream (cinnamon ice cream is REALLY good) One of my friends tops it with rum-raisin ice cream at  parties, and it's always a hit.

Enjoy! Be sure to let me know if you try it.

Mary Kennedy

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