We went to Idaho last weekend for a family gathering at my mother in law’s house to celebrate an early Thanksgiving. We had a wonderful time catching up with each other, riding four wheeler’s, eating great meals, watching the kids play together and going on fun adventures. It was a quick trip but so worth it!
My brother in law Rick bought four of the largest peaches I’ve ever seen from a local farmers market. They were perfectly ripe and smelled so good. The group decided a peach crisp would make a nice dessert so my mother in law sliced up the peaches and I got busy making the topping. It was amazing! Perfectly sweet, a little tart and the topping was excellent with lots of cinnamon and butter.
As you can tell by the pictures, my in laws live on a large piece of land with a beautiful view. My daughter and her Uncle Rick were out flying the kite while some of these pictures were taken – you can see them in the background. It’s hard to come back to the city once you experience the peace and quiet of a small town.
- 4 extremely large peaches (size of a softball), peeled and sliced into thin slices
- 2-3 tbsp sugar
- 1 tsp lemon zest
- 1 tbsp cornstarch
Preheat oven to 375 degrees. In a large mixing bowl, mix all ingredients until blended thoroughly. Spray a small baking dish with cooking spray and add peaches. Cook in the oven for 20 minutes.
- 1 cup white flour
- 1 cup old fashioned rolled oats, uncooked
- 1 cup packed brown sugar
- 2 tsp cinnamon
- 8 tbsp slightly softened butter
While the fruit is baking in the oven, add flour, oats, sugar, cinnamon and butter to a mixing bowl. Mix ingredients with your fingers until crumbly. Once the fruit has cooked 20 minutes, remove from oven and sprinkle the crumble evenly over the top of the peaches. Return to the oven and bake for 15 minutes longer. Serve with homemade whipped cream (recipe below) or vanilla ice cream.
- 1 pint of whipping cream
- 1/4 cup white sugar
- 1 tsp vanilla
Mix all ingredients with a hand blender for 5-7 minutes until fluffy.