Peach Crisp

Here's the recipe I promised for Peach Crisp. The first time I made it, I shared it with our next-door neighbors. Jane said it was the best thing she'd ever tasted. It really is yummy! I've played around with the volume, since it makes way more than Matt and I can eat.

Peach Crisp

4 pounds (10 to 12 small, 6 large) peaches

1 teaspoon vanilla extract

2/3 cup sugar 

1/3 cup flour

1/2 teaspoon ground ginger

Topping:

1 1/2 cups flour 

1/2 teaspoon salt 

1 1/2 sticks butter, softened to room temperature and cut into bits 

1 cup brown sugar 

1 1/2 cup oats 

1 cup chopped pecans 

1. Preheat oven to 375 degrees. Coat a 13-by-9-inch baking dish with cooking spray.

2. Cut fruit in half; remove the pits and cut each half into 4 wedges. (I cut them into slices.) Toss with the vanilla, sugar, flour and ginger. Transfer to prepared baking dish.

3. In a clean bowl, combine the topping ingredients, working the mixture with your fingertips until it is in coarse crumbs. Sprinkle evenly over the filling.

4. Bake until the filling bubbles up on the edges and the fruit is very soft, 40 to 45 minutes.

DONNA'S NOTES: When I made this first, I felt the sugar overwhelmed the peaches. For the full recipe, I'd reduce the sugar to 1/2 cup. To make a smaller batch, I use four large peaches, reduced the topping by roughly 2/3, and baked it in a 9-inch square baking dish. I have the Pampered Chef manual food processor, and it works very well for the smaller amount of topping. I also have a round stoneware baking dish that works well. Follow your instincts with the amount of peaches; I almost never think I've used enough, and that's what this recipe is all about!