Peach Crisp w/ peach drizzle

We all know I have a peach tree by now.  Here is a great Peach Crisp recipe to impress a crowd.

Filling
5 cups thinly sliced peaches, reserve syrup
1/4 cup flour
3/4 cup raw sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Topping
3/4 cup raw sugar
1 tablespoon molasses
2/3 cup e flour
2/3 cup oats can be quick or old fashion
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
1/4 teaspoon cloves
1/4 teaspoon salt
1 cup toasted pecans broken in larger pieces
1/2 cup unsalted butter melted

Directions:


Measure out your ingredients.

Drain your peaches but save juice for your drizzle.

Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine.

Spoon into prepared baking dish or dishes.


Make the topping: Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together.

Add the butter and stir with a rubber spatula until the mixture is crumbly.

Evenly sprinkle topping over peaches.

Bake for 30 to 40 minutes depending on size of pan at 350 degrees. The topping should be golden brown, and the peach juice is bubbling on the edges. Remove from the oven, place on a wire rack while making your drizzle.

Take your peach juice from your drained peaches and place in pan.

Reduce for about 10 minutes and add 1 tablespoon cornstarch to 2 tablespoons water then stir into your reduced peach juice.  Continue to stir for a couple of minutes and util it thickens.

Serve warm, with a scoop of ice cream and your peach reduced syrup drizzled over top.

You can reheat in oven t 350 degrees for 20 minutes and just cover your top so it doesn’t continue to brown. This crips will freeze nicely for up to 3 months but I have to be honest ours never hit the freezer.

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