Recipe: Peach Crisp
from our very own CSA member, Caroline Grant
For filling: 6 peaches Juice of one lemon 1/2 tsp cinnamon (optional)
For topping: 1/2 c melted butter or coconut oil (for a vegan crisp) 1/2 c flour 1/2 c oats 1/2 c brown sugar 1/2 c wheat germ 1 tsp cinnamon
Preheat oven to 375.
Peel and slice the peaches. Pour into a shallow gratin dish and sprinkle with lemon juice and cinnamon.
Melt the butter in a container big enough to mix the crisp topping. Add remaining ingrediants and stir well with a fork. Sprinkle over fruit, and bake until browned on top and bubbling around the edges, about 40 minutes.
This works beautifully with any single Frog Hollow stone fruit, or especially with a mix of nectarines, plums and peaches.