It's been a good year for tomatoes here on the County Line, but we don't plant a big garden. (Yes, I am a failure as a farm wife if you are keeping score with gardening prowess.)
Among my farmers' market purchases were fresh Kansas peaches. They were delicious eaten "as is," but then I saw a whole page of peach dessert recipes in our High Plains Journal. I had just enough peaches left to try one of the recipes.
The Peach Crisp recipe was a little different because it had a bottom crust as well as a crisp topping for double the "yum." The original recipe used canned peaches, but with fresh peaches on my counter, I jigsaw-puzzled my way to create a recipe to use them.
I have been seeing ads for Colorado peaches, so even if the Kansas peach season is over, our neighbors to the west have their world-famous fruit available for us now! Top with a scoop of ice cream.
It's just peachy. Really.
Double-Crust Peach Crisp
Adapted from the High Plains Journal
and Angie Sutton at Mother's Apron Strings
1 cup flour
1/2 cup light brown sugar
1/4 tsp. salt
1/2 cup butter, cubed
4 cups sliced fresh peaches
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
1 tsp. lemon juice
1 1/2 cups old-fashioned oats
1/2 cup light brown sugar
1/4 cup flour
5 tbsp. butter, cubed
Preheat the oven to 350 degrees. In a large bowl, combine flour, brown sugar and salt. Cut in butter with pastry blender until crumbly. Pat into the bottom of a 9-inch-square pan (I used an 8.5 X 10" oblong pan.) Bake for 15 minutes or until lightly browned.
Meanwhile, combine cornstarch, sugar and cinnamon, mixing together. Add sliced peaches and lemon juice. Cook on the top of the stove, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. (You may do this step in the microwave, using a microwave-safe bowl. Cook at intervals, stirring every couple of minutes, until the mixture is thickened.
When the bottom crust is baked, pour thickened peaches over the baked crust.
Topping: Combine all ingredients, incorporating the butter with a pastry blender. Sprinkle topping evenly over the peach filling. Bake at 350 degrees for 25 to 30 minutes or until golden brown and bubbly.
A satellite problem with my internet company has had me MIA again for part of the week. However, this outage only lasted a day and a half, much more palatable than the 2 weeks I was without service earlier this month. The search continues for a new internet provider. I have someone coming to see if they can provide service. I'm trying not to get my hopes up ... but they are. We shall see!