Classic Peach Crisp - From Pennsylvania Grange Cookbook 1972
Alright, listen up. You know that feeling when summer sun lingers on your skin, fat and juicy peaches practically begging to be devoured, and the only thing standing between you and pure, sweet bliss is a decent recipe? Yeah, I feel you.
Well, fear not, my fellow home cooks. This here is a peach cobbler built for the real world. Simple, satisfying, and exploding with summery goodness.
Now, I wouldn't be here if this wasn't about damn fine peaches. Don't skimp, people. Find the ripest, juiciest specimens you can muster. No mealy disappointments allowed. And for the love of all things delicious, peel those suckers. Nobody wants a mouthful of fuzzy skin.
The crumble topping? Easy as pie, literally. Flour, sugar, a pinch of salt, and some fat. Oil, butter, whatever your heart desires. Just mix it up until it resembles coarse crumbs, the kind that beg to be sprinkled over a pan of summery perfection.
The filling? Peaches, my friends. Glorious, glistening peaches. Toss them with some sugar, a hint of cinnamon and nutmeg, and let them mingle. Trust me, they'll thank you for it.
Why are summer peaches such a treat?
• Seasonal Delight: Unlike year-round fruits, summer peaches offer a limited window of enjoyment, making them feel special and exciting.
• Peak Flavor: Grown in warm sunshine, summer peaches reach their peak in terms of sweetness, juiciness, and overall flavor.
• Sensory Experience: The vibrant color, fragrant aroma, and refreshing taste of summer peaches create a multi-sensory experience.
• Versatile Ingredient: Perfect for eating fresh, baking into desserts like cobblers or pies, or even grilling for a unique twist, summer peaches offer culinary versatility.
Here's why you'll absolutely adore this peach cobbler?
Peaches at their Prime: This recipe uses peak-season peaches, bursting with juicy sweetness and a summery fragrance that will have you swooning.
Crumble Topping Nirvana: Forget dry, cakey nonsense. This cobbler boasts a flaky, buttery crumble topping. Think golden brown perfection with just the right amount of crunch.
Simple Doesn't Mean Boring: This recipe is effortlessly elegant. With just a few ingredients and minimal steps, you'll be whipping up a show-stopping dessert that will leave everyone wondering where you hid your culinary degree (don't worry, your secret's safe with me).
Customization Craving? I’ve Got You: Feeling adventurous? Throw in some blueberries, raspberries, or even a sprinkle of chopped nuts for a flavor explosion. This cobbler is your canvas, get creative!
Warm Comfort, Cold Delight: Enjoy this cobbler warm with a scoop of vanilla ice cream for a classic summer treat, or serve it chilled for a refreshing and light dessert. You can't go wrong, folks.
So ditch the complicated recipes and embrace the simplicity and deliciousness of this peach cobbler. Your your friends will thank you.
This, my friends, is what summer tastes like. A marriage of sweet and spice, a textural combination of soft and crumbly. It's the kind of dessert that makes you close your eyes and savor every bite. So go forth, conquer your kitchen, and cobble yourself a masterpiece. You deserve it.
Classic Peach Crisp - From Pennsylvania Grange Cookbook 1972
Ingredients
Instructions
- Pre-heat oven to 350° F.
- Sift together sugar, flour, salt and baking powder. Add in oil and egg and mix until combined but still crumbles.
- Slice peaches into 1/2 in pieces. Add to a medium mixing bowl with cinnamon, nutmeg and sugar. Stir to combine.
- Place peach mixture in the bottom of a shallow 13 X 9 baking dish. Top with crumble mixture evenly.
- Bake for 45 minutes. Allow to cool slightly before serving.
Notes
Tips:
- You can use frozen peaches if you are craving this recipe out of season. Let them defrost before using.
- If your peaches are very juicy, you may want to thicken the filling with a tablespoon of cornstarch mixed with a tablespoon of water. Simply add the cornstarch slurry to the peaches before pouring them into the baking dish.
- Serve the cobbler warm with a scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt.
Nutrition Facts
Calories
285.82Fat
10.13 gSat. Fat
1.62 gCarbs
47.64 gFiber
2.11 gNet carbs
45.54 gSugar
33.68 gProtein
3.25 gSodium
292.81 mgCholesterol
20.46 mgThis recipe is an adaptation of Katherine McKinley’s (North Beaver Grange No. 1646) Apple Crisp in the 1972 Pennsylvania Grange Cookbook, page 280. I updated the language in the recipe and changed the apples in her recipe to peaches. According to Mrs. McKinley’s recipe “any other fruits may be used.”