For the topping:
3/4 cup packed light brown sugar
1 ½ cups self-rising flour
6 tablespoons room temperature unsalted butter (3/4 stick), cut into small pieces
For the filling:
4 cups of peaches, peeled, sliced and each slice cut into 1-inch pieces
1 tablespoon freshly squeezed lemon juice
1 teaspoon cinnamon
For the topping:
Heat the oven to 425°F and arrange a rack in the middle.
Place all of the ingredients in a mixing bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated about 3 minutes.
For the filling:
Combine the peaches with lemon juice and cinnamon. Spread the peaches in a medium baking dish, greased with butter. Sprinkle the crumb topping over the peaches.
Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
Animalcouriers
Just the right way to treat the end of season peaches.
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Dorothy's New Vintage Kitchen
This looks tasty indeed Jovina! I’m always so sad to see peach season end.
For the Love of Cooking
One of my favorites!