Peach Crisp
This week the shares will have peaches for the first time.
Peaches can be kept on the counter for a day or two until they are ripe. They will have the best flavor kept at room temperature.
Once they are ripe they will need to be refrigerated.
These are early varieties of yellow peaches so they are not free-stone.
easily peel peaches place into boiling water for 2-3 minutes. Remove to cool and the skin come off with ease.
Peach Crisp
Peel and slice ripe peaches and layer into a greased 8” pan
1 cups all-purpose flour
3/4 cup white sugar
1/8 t or a pinch of salt
¾ teaspoon ground cinnamon
1/2 cup butter, chilled
Preheat oven to 350 degrees.
Layer the peaches in an 8×8 or 9×9 inch baking pan. In a large bowl, mix the flour, sugar, salt and cinnamon. Cut the butter into chunks and cut it into the dry ingredients using a pastry blender until it looks like pea size crumbs. Sprinkle crumbs over peaches.
Bake for 20-25 minutes in the preheated oven, until lightly golden brown and peaches are bubbly. Serve warm with ice cream.
