Peach Crisp | TigerDroppings.com

Posted byMessage
MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
5390 posts

Peach Crisp



For two - You'll need



Small can peaches, flour, butter, sugar

To 2 tablespoons of melted butter, add 1 Tablespoon sugar



and enough SR Flour (maybe a half cup) to make a crumb - this will make about a cup of crumb.



in a suitable oven proof bowl, add peaches and 1 tablespoon butter



and crumb mix to cover the peaches



Bake at 350 degrees for 30 minutes until top is browned. Remove from oven and allow to cool.



Serve with icecream






This post was edited on 9/24 at 9:58 pm



Back to top
Share:
TigerHam85
Hawaii Fan
59-024 Kamehameha Highway, Haleiwa
Member since Nov 2009
28404 posts

re: Peach Crisp








Back to top
  Replies (0)
TigerMyth36
LSU Fan
River Ridge
Member since Nov 2005
29278 posts

re: Peach Crisp








Back to top
  Replies (0)
RedMustang
Auburn Fan
Member since Oct 2011
4485 posts

re: Peach Crisp


Looks good!





Back to top
  Replies (0)
Coater
LSU Fan
Madison, MS
Member since Jun 2005
18359 posts

re: Peach Crisp


I shouldn't read your threads this late at night





Back to top
  Replies (0)
AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2709 posts

re: Peach Crisp


That will be quite awesome when the GA peaches come in this summer!!!!

Besides home made peach ice cream, peach cobbler is my krytonite!

Thanks for the pic primer!

Won't be long now...






Back to top
  Replies (0)
Caplewood
Penn Fan
Atlanta Braves Fan
Member since Jun 2010
18958 posts

re: Peach Crisp


Instead of using canned fruit you should use seasonal fruit... Fresh>>canned





Back to top
  Replies (0)
jefforize
Fresno State Fan
Summoner's Rift
Member since Feb 2008
21275 posts

re: Peach Crisp


Looks great. Can't wait to make my own. Thanks for sharing.





Back to top
Jibbajabba
LSU Fan
Louisiana
Member since May 2011
1398 posts

re: Peach Crisp


those peaches, should they be drained or left in the syrup?





Back to top
  Replies (0)


Back to top