Monday, August 15, 2011
Lately, every trip to the grocery store has found peaches in my shopping cart. I'm trying to make the most of them while they're still in season and affordable. (On sale for $0.87/lb at HEB this week for all you Texans that live south of DFW).
Last weekend, two of my three college roommates came to Houston for a girls weekend. (The third currently live in Italia and couldn't make the trip, so Skype had to suffice. We missed you, Court!).
Everyone knows that no girls weekend is complete without lots of food to munch on while catching up on life, gossip, reality TV and old memories. So before my friends arrived, I ran to the store to stock up on snacks and stuff to make a delicious dessert....Peach Crisp!
This treat, which is very similar to the apple crisp I make every fall, has a sweet peach filling and oat crumble topping. It's pretty much irresistible. (The Hubs may or may not have dug into it before the girls arrived).
* 1 Pre-made, frozen pie crust
* 6 large peaches, peeled & cut into very thin slices
* 1/4 cup + 1/2 cup brown sugar
* 2 Tbsp + 1/2 cup flour
* 1/2 cup old-fashioned rolled oats
* 1/4 cup of butter (half a stick), cut into small pieces
1. Preheat oven to 350 degrees. To make the filling, place sliced peaches in a mixing bowl and toss with 1/4 cup of brown sugar.
2. Add 2 Tbsp. flour to the mixture and stir to combine.
3. To make the topping, mix 1/2 cup brown sugar, 1/2 cup flour & 1/2 cup oats in a bowl. Add in pieces of butter.
4. Using two forks or a pastry blender, cut butter into sugar/flour/oat mixture until crumbly.
5. Pour peach filling into the frozen pie crust.
Try not to eat the filling out of the pie.
6. Spread crumble topping evenly over the peaches.
7. Place pie on a baking sheet. Bake at 350 degrees for 1 hour, or until top is browned and filling is bubbly.
6. Let cool on a wire rack until ready to serve. Serve alongside a generous scoop of vanilla ice cream.