Peach Crisp

Yes, we served this with our Peach Caramel Ice Cream from a few posts earlier!

More peaches!! Just can't get enough of them this time of year. The following is my Grandma's recipe. I often add oatmeal to the topping and use a bit less flour. Also, it's good with any other fruit you might like. When I was growing up I remember the house smelling so good on chilly fall afternoons, when my Mom used this recipe for apple crisp.

Peach Crisp

4 C fresh peaches; peeled and sliced

3/4 C dark brown sugar

1/4 C butter

1/2 C flour

1 t cinnamon

Preheat oven to 350. Arrange peach slices in a greased 8X8 pan. Combine remaining ingredients and sprinkle over peaches. Bake for about 45 minutes. Serve warm with ice cream or whipped topping.

Michele

Stewed Peaches

Every September I begin to anticipate the day our neighbor puts out his peach stand. He grows, what have to be, the world's best peaches. In an earlier post Andy shared the peach ice cream we made. This week I made some stewed peaches .... we ate them in 24 hours. So I made a second batch ... doubling it this time.

Stewed Peaches

8 C peaches, peeled and sliced

1/4 -3/4 C sugar (depending how sweet your peaches are. I used 1/4 C.)

2 t fresh lemon juice

8 whole cloves

1 T cornstarch

1 T water

Combine first 4 ingredients in a large pot. Over medium-high heat bring to a boil; stirring occasionally. Reduce heat to shimmer and cook for about 10 minutes, till peaches are tender. In a small bowl combine cornstarch and water. Add to peaches and bring back to a boil. Boil one minute or until thickened. Remove from heat and fish out those cloves, we don't want any broken teeth! Serve warm over ice cream or pound cake (or both). Refrigerate leftovers. For breakfast, I like to re-warm the leftovers and stir in cinnamon and granola.

~Michele