My husband and our oldest son, Jake, LOVE peaches. I was feeling extra nice the other day and decided to buy a whole mess of them at the grocery store, and whip up a peach crisp. I found a recipe on our sister site, BHG.com, and set to work.
Unfortunately, the peaches I bought turned out to be less than stellar. A few of them were hard as apples, and the rest were mushy. They all felt fine when I picked them out the day before. Apparently I need to refine my peach selection technique. Ideally, I'd get them from a farmer's market or orchard, but it's not quite time for that around here yet. My parents just planted a small white peach tree in their backyard, so with any luck, I'll be able to get peaches from them in a few years.
I think next time I make this recipe (and I will make it again!), I'll just use a few bags of frozen sliced peaches. The work of peeling and slicing is done, and the peaches are uniform in size and texture. I also think I'll double up on the topping. We like our crisps extra crispy, with lots of crunch. That said, this dessert made everyone happy, and we loved the way the sauce became almost caramel-like. It would be delicious with apples! The graham crackers in the crisp topping added a nice flavor, too. Here's the recipe as I prepared it.
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
7 cups 1/2-inch fresh or frozen peach slices (8 peaches about 3-1/2 lb.), or 1/2-inch cooking apples, such as Granny Smith
2 tablespoons honey
2/3 cup coarsely crushed graham crackers (5 squares)
2/3 cup packed brown sugar
1/3 cup all-purpose flour
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/3 cup butter
Preheat oven to 375 degrees F. For filling, in a bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat. Spread in 2-quart rectangular baking dish. Drizzle honey over peaches; set aside.
For topping, in a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture.
Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm. Makes 8 servings.