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Peaching Moment The grocery stores are smelling like fresh Texas peaches now. You can easily whip up this delicious dessert. Just be sure to use nice, ripe peaches.
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Ripe, fresh peaches are one of nature's special gifts. It's a shame to let peach season get away without enjoying this luscious fruit. Peach Crisp is an easy way to indulge yourself, and our recipe is a good one. Serve it warm, with or without a scoop of vanilla ice cream, and you'll be happy.
Here's an easy way to peel those peaches: Make a very small slit at the stem end of each peach. Then drop them into a pot of rapidly boiling water for one to two minutes (about 1-1/2 minutes is right for medium-size peaches). Remove the peaches with a slotted spoon and put them directly into a container of very cold water. After a few minutes, you can begin peeling, and the skins will easily peel off. Use the slit you made at the stem end as a starting point. Since this recipe calls for eight peaches, you might do two at a time.
Place the peach slices in the baking dish.
Combine the flour, sugar, brown sugar, salt and cinnamon in a medium bowl, and stir well. Cut in the butter with a pastry blender until mixture is the consistency of coarse crumbs. Sprinkle the flour mixture evenly over the peaches.
Bake at 375°F for 45 to 50 minutes or until crust is golden brown.
Makes 6 to 8 servings.
Prep time: 10 Min; Cook time: 45 Min; Total time: 55 Min
Recipe editor Patricia Mitchell
Kitchen tools you'll need: 8-inch Square Baker, Mixing Bowl, Pastry Blender
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