Peach Crisp. A conveniently easy dessert. You can serve this with or without ice cream. You can cut the calories and top it with a dollop of whipping cream. This well-known dessert can be served with or without apricot preserves.
I want to share with you a quick story. When I first got married I didn’t really know how to cook or bake. I really didn’t. One night my husband and I went over to a friend’s house for dinner. She was an older lady and commented she hadn’t baked or cooked in a while. I remember sitting down to a nice meal, but I don’t remember what she made for us.
Except… I do remember the dessert. It was actually an apple crisp. I remember it tasted so scrumptious. I came home that night and looked up in my Betty Crocker cookbook for the recipe. I thought to myself that was really simple. Apple or Peach Crisp’s are a really simple dessert. If you don’t know how to cook or bake, but you want to impress your friends
make a simple crisp.
They will love it.
This Peach Crisp is your typical recipe… however I added apricot preserves. The recipe calls for fresh apricots but I didn’t want to run to the store for some. I am going to keep it simple… I thought to myself … so I added apricot preserves from my fridge.
It turned out peachy!!
I love me some peaches! I love me some apricots! I know this is a typical summer night treat… but why not turn one of your dinners fancy.
Fancy… yet simple.
Can’t you just taste the peaches and can’t you just see how the apricot preserves add a little kick to it! The preserves sweeten it up a bit, but they were oh so good.
Here is the recipe…
- 2 (15 ounce) cans peaches in light syrup
- 2 cups peeled fresh apricots or ½ cup apricot preserves
- 1 cup quick oats
- 1 cup all purpose flour
- 1 cup brown sugar
- 1 tsp. ground cinnamon
- ½ cup butter, melted
- Preheat oven to 350 degrees.
- Drain your canned peaches really well.
- In a 2-quart rectangular baking dish, combine the canned peaches, apricot preserves ( or apricots).
- For the topping, in a separate large bowl, combine the quick oats, flour, brown sugar, and cinnamon. Add melted butter.
- Still till mixed.
- Sprinkle atop the peaches.
- Bake at 350 degrees for 30 minutes or until bubbly hot.
- Serve with or without ice cream.
**adapted from Better Homes and Gardens Annual Recipes 1996
Yes… peachy heaven!
I had a cute little helper in my kitchen today.
My three-year old daughter Jayd got to mix the topping together.
She had fun!
Peach Crisp…. a simple yet delicious fancy dessert.
Now… those friends that live here in Arizona with me…
The Peach Festival is COMING!!
Don’t forget to set your alarm clocks and heat out to Schnepf Farms starting
May 9, 2015.
Here is the link to their days and times.
I know this recipe calls for canned peaches… but you can also make it with fresh peaches. I plan on making it again with
their fresh and amazing peaches.