My in-laws are in town and let me just say how lucky I am to have such amazing in-laws. My mother-in-law majored in Home Economics in college so yes we have Susie Home Maker with us in the flesh. We have so much in common when it comes to our love of cooking. Before I stepped into their lives they really didn’t know much about Mexican cuisine. The only Mexican food I think they knew were chimichangas (deep fried burritos), and if you know me I cringe when I hear that word. We never ate chimichangas growing up and I’m not going to start now. That’s a whole other story for another post.
As much as they didn’t know about Mexican cuisine I honestly didn’t know much about American cuisine. After years of marriage and visits from my in-laws, my mother-in-law continually amazed me with classic American recipes she grew up eating or has made for many years. You might remember her yummy Raisin Filled Cookies.
Today I want to share another one of her specialties, this fresh peach crisp. I had never heard of a peach crisp until she made it for the first time. It reminds me of a Dutch apple pie with a crunchy topping but made with fresh peaches instead of apples. It is truly heavenly. I wanted her secret recipe and come to find out its not much of a secret. The delicious dessert is in her Better Homes and Gardens Cook Book. After tweaking the original recipe over the years, here is how she prepares it to this day.
This streusel-like classic summer dessert will be a perfect end to any Labor Day meal. Serve this peach crisp warm from the oven topped with vanilla ice cream.
Fresh Peach Crisp
Yield: 6 Servings
5 cups sliced, peeled peaches or apricots
2 to 4 tablespoons granulated sugar
½ cup regular rolled oats
½ cup packed brown sugar
¼ cup all-purpose flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ginger
1/8 teaspoon cinnamon
¼ cup butter or margarine
Vanilla ice cream (optional)
Preheat oven to 375 degrees F.
Place fruit in a 2-quart square baking dish. Stir in the granulated sugar.
For topping, in a medium bowl combine the oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over fruit.
Bake for 30 to 35 minutes (40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
Adapted from Better Homes and Gardens New Cook Book
Written by Yvette / Photos by Yvette