We picked up 40 pounds of peaches the other night.  I’ll be canning them up this weekend.  I do so love canned peaches.  There’s something about having fresh peaches in the house, however; that just demands that cobbler be made.  I wasn’t in the mood for my most favorite cobbler, however; and decided to make a peach crisp instead.

Peach Crisp Topping

  • 1/2 Cup Cornmeal
  • 1/2 Cup Flour
  • 1/3 Cup Salted Butter (if you use unsalted butter, add a pinch or two of salt)
  • 1/3 Cup Sugar

Mix the dry ingredients and cut the butter into the mixture.  I use my fingers to cut the butter into the dry ingredients until its good and crumbly.

Assembling The Crisp

Peel, pit and slice your peaches.  (For individual ramekins, I put about 1 and half peaches per container.  You could do an pie plate size instead, for that I’d use 3 to 4 cups of peaches).  Layer the peaches into your container of choice.  You could add lemon juice to prevent browning (I didn’t and they look just fine), and you can add some additional sugar to the peaches if you’d like (I don’t, I like the tartness).  Top your container(s) with the topping, pressing gently.

Bake at 375 degrees for 20-30 minutes depending on your container size.  The fruit should be bubbling and the topping should be golden.  Serve warm, I like mine with just a touch of milk on it, but ice cream and/or whipped cream would be awesome too.

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Today is my 34th birthday and I woke up with a pimple on my chin.  Seriously, how old will I be when I stomp getting pimples?  I suppose I’ll go from pimples to wrinkles!  Thanks so much to everyone who reads this blog and comments and to all of you who have become my community – you are the best birthday present this blogger can imagine.

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See you on Sunday over at Women Not Dabbling In Normal, where I’ll be sharing my coffee liqueur recipe and technique.