The Other Side of Sunset

The Other Side of Sunset

Friday, August 21, 2015

Double-Crust Peach Crisp

Going to the Farmers' Market in Hutchinson was just peachy. We just happened to be in Hutchinson on a Wednesday, so I brought my ice chest to snag some produce fresh from the farm.

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

Bottom Crust:
1 cup flour
1/2 cup light brown sugar
1/4 tsp. salt
1/2 cup butter, cubed

Filling:
4 cups sliced fresh peaches
1/2 cup sugar
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
1 tsp. lemon juice

Crisp topping
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!

2 comments:

  1. Kim,

    Did you get your internet back? I sure hope so.

    Bookmarking this recipe and sent it to several "peachy" friends. I picked up some peaches at the Farmer's Market this week too.

    Hope you have a fabulous weekend.

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    Replies
    1. Yes, I'm back up. It was a more widespread problem, but it didn't last nearly as long as my individual problem with the receiver. I'm still searching for alternatives, though. You have a good weekend, too!

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