Summer is the perfect time to make homemade Peach crisp. I bought a basket full of Georgia Peaches on our way back from the mountains last week, so I decided I would make one of my favorite desserts.

Using fresh Peaches in this recipe makes a huge difference. I haven’t tried it with canned but I’m pretty sure you could make it work but it probably won’t be nearly as good.

Lets get started:

First thing you want to do is boil the peaches to make them easier to peel.

DO NOT SKIP THIS STEP .

Before boiling cut an X in the bottom of the peach.

Bring a pot of water to a boil and place peaches in the water for one minute.

Have an ice bath (equal parts ice to water) ready to put the peaches in once the one minute is up. This Step will cool the peaches and stop the cooking process.

Remove peaches from water bath and drain on towel.

Remove the peach skin by peeling downward from where you marked the peach with an X.

Slice peaches in wedges by slicing straight down til you hit the pit and then slice on a diagonal (see below).

Do this all the way around the peach until all you have left is the pit.

Add in the Cornstarch, Sugar, Cinnamon, and Nutmeg.

Stir gently with a spatula.

Add to skillet that has two tablespoons of melted salted butter.

I typically use my Ten inch skillet if the peaches are large. However, you can use a smaller skillet if your peaches are smaller in size (like the ones here). Just make sure to reduce the Sugar to 3/4 Cups.

Heat on medium stirring frequently until thickened, about five minutes. Remove from heat.

Topping: In a medium bowl add the Flour, Brown Sugar, Oatmeal, cinnamon, nutmeg and salt. Mix thoroughly.

Add Butter to topping mixture.

I like to use my hands to mix the butter in until it’s crumbly.

Add in the Pecans and Stir.

Sprinkle all of the topping over the peach mixture in cast iron pan.

Place in preheated 350 degree oven for 30 minutes.

Allow to cool 5-10 minutes and top peach crisp with Whip Cream or serve over Vanilla Ice Cream.

For Printable Recipe click HERE

Peach Crisp

8-9 Large Peaches peeled and sliced

1 Cup Sugar

4 Teaspoons Cornstarch

½ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

2 Tablespoons Salted Butter

Topping:

1 Cup All-Purpose Flour

1 Cup Light Brown Sugar

1 Cup Quick Oats

½ Teaspoon Cinnamon

½ Teaspoon Nutmeg

Pinch of salt

1 ½ Sticks Salted Butter softened

1 Cup Toasted pecans (*see how to toast below)

Directions:

Preheat Oven to 350 degrees.

Peel and slice peaches. Add to large bowl and gently mix in first four ingredients.

Heat a 10 inch cast iron skillet on medium heat and add two tablespoons butter.

Add peach mixture and cook for about 5 minutes on medium heat or until thickened. Remove from heat.

Topping:

Mix Flour, Sugar, Oats, cinnamon, nutmeg and salt together. Add in Softened butter using your hands to mix until crumbly.

Stir in Pecans. Sprinkle all  topping over peach mixture in Pan.

Bake at 350 degrees for 30 minutes.

Serve warm with Whipped Cream or vanilla Ice Cream.

Tips

*To toast Pecans: Spread pecans on a sheet pan and bake at 350 degrees for 10 minutes. Allow to cool and store in airtight container.

• If you can only find small peaches just decrease the amount of sugar you add to the peaches to ¾ cup and use a smaller cast iron pan.

  Copyright@denmarkcottage

Printable Recipe HERE