It’s July and there are peaches everywhere so I needed to make my favorite peach crisp. This is a perfect ending to any meal and it is even better with vanilla ice cream or whipped cream.
Give this a try and let me know what you think in the comments section at the end of the recipe.
Ingredients (4 servings)
- 4 cups fresh ripe peaches (4 medium size)
- 1/4 cup sugar
- 1 tbsp dry tapioca
- 1/2 cup oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup chopped pecans
- 4 tbsp melted butter
Start with fresh ripe peaches. If your peaches are not ripe, put them in a brown paper bag and leave them on the counter until ripe. This make take a couple of days but it is definitely worth the time.
In order to peal the peaches easily, put them in boiling water for about 30 seconds and remove. The peel should come off quickly. Slice the peaches and place in a large bowl. (Photo A) Add the sugar and dry tapioca and set aside. (Photo B)
For the topping, mix the oats, flour, brown sugar, cinnamon, salt, nutmeg and pecans in a bowl. (Photo C) Add the melted butter and mix well. (Photo D)
Butter 4 ramekins (2 in x 4 in) or an 8 in square baking dish. Divide the peaches evenly between the buttered ramekins. (Photo E) Do the same with the topping mixture. (Photo F)
Place the ramekins on a baking sheet and bake at 350 degrees for 30-35 minutes. Let it cool for at least 15 minutes before serving with ice cream/whipped cream.