Lancaster Peach Crisp: It’s late August in Southeastern Pennsylvania and the peaches are plentiful. The crisp is a relatively new culinary treat. Most recipes turn up in cook books around the turn of the 20th century. You can use almost any locally accessible fruit as the main ingredient (plums, apples, berries, pears, etc.).
The dessert gained popularity in the UK during WWII because apples were part of the available food rationing. The Brit’s commonly called the dish a “crumble.”
Generally, the ingredients are fruit and a topping consisting of flour, sugar, cinnamon, ginger, oats, butter and salt. The topping needs to cover the fruit component completely for the flour mixture to remain, “crisp.”
Here’s my take on this dessert. Keep Food Frolicking!
- RAVING FANS will appreciate this simple but awesome seasonal dessert. Don't forget a scoop of Vanilla Ice Cream
- 6 Fresh Peaches (a drained canned will work; about a quart in size)
- 1/2 teaspoon Pure Vanilla Extract
- 1 cup All-Purpose Flour
- 1/4 cup Rolled Oats (not quick oats))
- 3/4 cup of White Sugar
- 1/4 cup Brown Sugar (loosely packed)
- 1/2 teaspoon Ground Cinnamom
- 1/4 teaspoon Salt
- 1/2 cup Butter (that's a whole stick)
- 1Preheat your oven to 375 degrees and grease the baking dish. I suggest an 8 inch glass dish.
- 2Arrange the sliced peaches on the bottom of the baking dish and drizzle vanilla extract over the peaches
- 3In a bowl, whisk together the flour, oats, sugar, brown sugar, cinnamon and salt.
- 4Cut your COLD butter into the dry ingredients above using a pastry cutter (or fork) until the mixture looks like crumbs. Cold butter is essential to the process. You may want to cut the butter into patties for easier handling. But, keep it COLD!
- 5Distribute the crumbs (dry mixture) in an even layer over the peaches (cover thoroughly) and bake for 40-45 minutes, until the fruit layer is bubbling and the topping has browned