Peaches are in season right now big time and the other day as I was driving around town running errands I noticed that there was a roadside stand for fresh peaches from Colorado. I had to stop.
We used to have a peach tree in our backyard when I was growing up in California and I love fresh peaches. And one of my favorite desserts is peach crisp and I wanted to make some for our 4th of July BBQ yesterday but it was a busy day for us full of fun free activities that our city does plus it was just too darn hot to fire up the oven. So of course, crock-pot to the rescue. You can make this recipe without heating up the entire house during the summer. Because who the heck wants to do that!
I am sure you can modify this recipe to your hearts content too and use other seasonal produce. In fact I really want to do a cherry crisp but alas have had a hard time finding sour pie cherries in the grocery stores…maybe I will find some soon at a local roadside produce stand…we shall see!
8 Peaches, Peeled and Sliced
1 1/2 Teaspoons Cinnamon
1/4 Cup Granulated Sugar
1 Stick Butter, Softened
3/4 Cup Old Fashioned Oats
3/4 Cup All-Purpose Flour
1/4 Cup Light Brown Sugar
- In a bowl combine peaches, 1 teaspoon cinnamon and granulated sugar and toss to combine.
- Pour peaches into the bottom of a large crock-pot (I used a 6 quart oval)
- In another bowl combine the rest of the ingredients and cut with a pastry blender or two knives and cut until mixture resembles a coarse crumble.
- Evenly pour crumble mixture over top of peaches.
- Cover and cook on high 2 hours.
Serve peach crisp either warm, room temp or even chilled. Best served with a little vanilla ice cream for the ultimate indulgence!
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