Thursday, October 9

peach crisp

Remember those peaches I talked about a few entries back? Well, yesterday I got the urge to make peach crisp for dessert. Once again, I traded white flour for whole wheat flour. I can tell more of a difference with this recipe than others, and would probably suggest sticking with white or doing half and half.

Peach Crisp
Fill pie plate with sliced peaches (I used about 3)
Sprinkle with cinnamon

1 c flour
3/4 c sugar
1 tsp baking powder
1 egg
1/2 c melted butter (one whole stick)

Mix all ingredients together, pat dough over top of peaches. (It may seem at first harder than it is, but once you start really patting things down, it does cover it all)

Bake at 350 F for 30-40 mins

Note: This can also be made with apples

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