This is my favorite way to serve sweet and juicy Parker County peaches…

from Weatherford, just west of Ft. Worth.

This peach crisp is easy to make, it lets the peaches shine and the oatmeal crunch makes it delicious and healthy.

*image courtesy chow.com

For the topping:

  • 3/4 cup packed light brown sugar
  • 3/4 cup rolled oats (not instant)
  • 1/3 cup plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon fine salt
  • 6 tablespoons cold unsalted butter(3/4 stick), cut into small pieces

For the filling:

  • 1/3 cup packed light brown sugar
  • 1 tablespoon freshly squeezedlemon juice
  • 1 1/2 teaspoons cornstarch
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • 2 pounds ripe but firm peaches(about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices

Instructions

For the topping:

  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling for the pie.

For the filling:

  1. Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
  2. Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.
  3. Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.

Top with your favorite ice cream and indulge.

Here’s the link to the full Best Peach Crisp  recipe.

And if you haven’t been to the Parker County Peach Festival it’s July 11th in downtown Weatherford.  You will taste, and take home, some of the best peaches ever!

 

Enjoy,

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