Peach Crisp

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Image 7One of the great cooking tips I learned from my mom was that fresh fruit can usually speak for itself.  What I mean to say is that even though a recipe may insist on a ton of sugar, sometimes the fruit is sweet enough that only a sprinkling is needed.  As I’ve said before, my mom was diabetic and really watched her sugar intake.  This meant that she watched ours, too.  (This did not, in fact, change the amount of sugar I ingested when not in her presence.)  When it came to fruit cobblers or shortcakes or crisps, she reduced the amount of sugar dramatically.  This really gave the fruit a chance to shine and for us to not go in to a sugar coma.

So I picked a peach crisp this week.  I bought some peaches at the farmer’s market and wanted to do something to let them do their peachy thing.  OH, and by the way, she may have watched the sugar, but she had absolutely no problem with the amount of butter.

Image 1I washed, peeled, and cut up the peaches and placed them all in an 8×8 square dish that had been greased with butter. I’m not sure if there was some kind of magic way to peel the peaches easily, but I just took to them with a paring knife.  If the peach is super ripe, the skin peels right off.  If it isn’t quite there, then you need to cut a bit more than peel.

I placed them all in the dish and prepared the ‘crisp’ part of the Peach Crisp.

Image 2In a small bowl I mixed the sifted flour, oats, brown sugar, salt.

Butter is magic.

Once I melted the 1/2 cup of REAL butter, I poured it on the oat mixture and blended it really well. Image 3

Personally, I could eat just that.  Right now.  With a large spoon.

But instead, I spread it relatively evenly over the peaches and popped it in a 350 degree oven for the allotted 30 minutes.

PS:  It was NOT done at 30 minutes.  So I kept it in for about an hour total and at the end, I ramped it up to 375 degrees, just to brown it a bit more.  I’m not sure why it took so long, but I must say, that the additional time in the oven gave the peaches a chance to heat up and get SUPER flavorful.

Image 5Putting it on the counter to cool, it looked and smelled delicious.

It was bubbly and caramel-y smelling.  I waited for about 5 minutes for the crisp to cool a bit and crisp up.  Oh nelly.  And it did.

Joanna Mohammar suggested that this is eaten with ice cream and I must say that Joanna is probably the smartest woman on the planet.

Dish up the hot crisp and scoop some cold ice cream on top and watch the melty magic happen.





Peach Crisp

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6 servings
  • Difficulty: easy
  • Recipe type: Dessert


  • 1 c. oatmeal
  • 1/2 c. pre-sifted flour
  • 1/2 c. brown sugar
  • 1/2 T. salt
  • 1/2 c. melted butter
  • 4 c. peeled, sliced peaches
  • 1 T. lemon juice


  1. Let your mother help you sift the flour and prepare the peaches.
  2. Heat oven to 350 degrees.
  3. Put oatmeal, flour, sugar, and salt into mixing bowl. Mix well.
  4. Pour in meted butter and beat well.
  5. Butter a pyrex baking dish and spread sliced peaches on bottom of dish.
  6. Sprinkle peaches with lemon juice.
  7. Spread oatmeal mixture over peaches and bake 30 minutes or until brown. (mine took 55 min)
  8. Serve with ice cream. (Yes, ma’am!)

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Comments: 2

  1. Becky Maloney August 6, 2013 at 9:13 am

    Oh nelly, I know what I want for breakfast!

  2. Jessica S. August 6, 2013 at 3:18 pm

    PERFECT timing! We just got a bunch of ripe peaches from family.