Ahhh, juicy fresh peaches mixed with a crispy blend of brown sugar, oats and spices. Fresh from the oven with or without a little vanilla ice cream, it's the start of a great tasting Fall and the end of a splendid Summer! I have loved fruit crisps all my life. My mom and son's favorite is apple, but mine has always been peach. I think my sweet husband would eat about any dessert I bake with Love. I really like to mix a few fresh peaches in with cans of Del-Monte's Harvest Spice peaches.
So, So GOOD!
If y'all have baked a crisp before you know that it smells delightful baking in the oven. With the cans of Harvest Spice, (which are the BEST canned peaches I've ever had) you can make this year round but since I have fresh, local Red Haven peaches, August and September are my favorite months to make this satisfying Peach Crisp.
HARVEST SPICE PEACH CRISP
2-3 large peaches, peeled and sliced
2 cans Harvest Spiced Peaches, drained slightly
2/3 cups rolling oats
2/3 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
6 Tablespoons stick butter
Preheat oven to 375 degrees
For the fruit filling, place the peeled and sliced peaches, along with cans of drained peaches in a 2-qt baking dish. Stir in the granulated sugar.
For topping, in a medium bowl, combine the oats, brown sugar, flour, nutmeg and cinnamon. Cut in the butter until it resembles coarse crumbs. Sprinkle over the fruit filling.
Bake at 375 degrees for 40 minutes or until fruit is tender and topping is golden. If desired, serve with ice cream.
We had this for dessert after an awesome Summer Sunday meal of burgers, fresh green beans with bacon, corn on the cob and Rally Fries. So tasty!
A question brewing that Sunday in our teen's minds: What is the difference between cobbler and a crisp?? Love it when they ask me cooking and baking questions! Ha!
Linking with the Weekend Potluck