Friday, July 16, 2010

So many peaches....

We have a small peach tree in our yard and this year, even though we thinned it more than usual, we have tons of peaches. We had so many peaches that about two weeks ago Don discovered broken branches and had to prop up part of the tree. We pulled about half the peaches off the poor tree at that point to relieve the pressure, even though they weren't all ripe. We gave so many bags to neighbors and then we made 8 pies and froze those. Well , today I noticed a couple of beetles flying around and that is not a good thing with all the fruit still on the trees. We quickly pulled all the remaining peaches off the tree and brought huge amounts inside.

This afternoon we spent a couple hours peeling and slicing peaches! What fun...ugh, but it has to be done. We froze bags filled with enough peaches to make small peach crisps when we get in the mood. I have found that I can make a tiny crisp in a one quart casserole and cook it in the convection oven so it doesn't heat up the house. I make my crisp a little different from most peoples and it always requested at pot lucks. In fact, I froze two large apple crisps for a pot luck next week at Don's work. I thought maybe some of you would like the recipe so here it is:

This makes a 8 x8 casserole and I double it for the 8 x 13 pan. I halve it for my little corning ware casserole.


1 cup of flour
3/4 cup of sugar
1 tsp of baking powder
1 egg

Combine the flour, sugar, baking powder and unbeaten egg in a bowl. Use a fork and a kind of chopping motion to form coarse crumbs. Don't beat it of you will have a big lump instead of a bunch of little ones. Put that aside.

Fruit part
5-6 cups of peeled and sliced apples or peaches
brown sugar

What I do is layer the fruit and sprinkle each layer with some brown sugar and cinnamon. I keep layering until I'm near the top. You need to leave room for the topping. I like cinnamon, so I am pretty liberal with it.

Next, sprinkle the topping on the fruit, making sure to cover all the fruit. Melt 1/3 cup of butter...I use the real stuff, no margerine at my house. Drizzle the melted butter over the top. The last part is to take a mixture of sugar and cinnamon...I always keep this made. It's the best toast topping. Sprinkle that liberally on the top.

Bake at 350 degrees for about 30-40 minutes until the fruit is bubbly and the top is a nice golden brown.

We love to eat ours a little warm with a scopp of vanilla ice cream.

I hope you will enjoy this.


Winona said...

That sounds good. Being diabetic I have to be cautious about sweets, but once in a while won't hurt. Thanks for the recipe. Winona

Cranberry Morning said...

Yum, yum. Sounds delicious! I'll have to try that.

Thanks for commenting on Cranberry Morning. I love that you planted flowers and veggies together. What a great idea. And so fun to attract butterflies and hummingbirds!

Dee said...

Yum! I love peaches in any form --- wish we could get good ones here. This year they have been very dry and mealy due to the drought in Georgia.

Kris said...

Yummy. I have to go next door to pick peaches because they are on vacation and she told me to go get the peaches!!!! My two peach trees are gone hoo.

Pokey said...

Sounds good! What a lot of work, but better to be the ant now, than the grasshopper later! Stay cool in these hot days ~
:-} pokey

Judy S. said...

Fresh peach anything, YUM! Do you ever make freezer jam? We love it! Peach pies also. Thanks for the crisp recipe; I'll have to try it.

Judy Sheldon-Walker said...

This sounds yummy! I love peach cobbler, and like you love the spices. Spices are so healthy too!

Beverly said...

Thanks so much for that recipe. It is different from what I have and sounds yummy. Wish I had a peach tree too, but will run to the store for the peaches. My Mom used to freeze sliced peaches and would partially thaw them and sprinkle with cinnamon and sugar and add a little cream. What a treat.

Lee Prairie Designs said...

Thanks for the recipe. I will make it soon as the peaches should be arriving shortly here in Des Moines, Iowa. Thanks for sharing! Carolyn