Posted by: Melanie Mathos | September 27, 2009

Southern Peach Crisp

I made this with fresh-from-the-farmers-market peaches and it turned out delicious! I also served it with Breyer’s Natural Vanilla ice cream, mmmmmm….



  • 2 1/2 pounds fresh peaches, peeled, pitted
  • 1 cup sifted all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup soft butter


  • Butter an 8-inch square baking dish.
  • Preheat oven to 375°.
  • Slice peeled, pitted peaches into the prepared baking dish.
  • Sift together the flour, sugar, salt and cinnamon into a medium bowl.
  • Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish.
  • Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender.
  • Serve peach crisp warm with ice cream

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