57.7 F
San Francisco
Sunday, September 13, 2020

Peach Crisp Recipe

peaches

Portions
100

Equipment Needed
2 pans (18 x 26 inches) greased

Ingredients
Filling
2 1/4 gallons of canned sliced peaches
2 1/4 cups sugar
1 1/2 cups flour
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons nutmeg

Crust
1 1/4 quarts flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon salt
1 1/2 quarts rolled oats
1 3/4 quart brown sugar
3 cups butter

Method

  1. Drain fruit; don’t throw way the juice.
  2. Arrange about 3 quarts of fruit in each pan.  Pour 3 cups juice over the fruit in each pan.
  3. Combine sugar, flour, salt, cinnamon, and nutmeg (filling mixture);  sprinkle evenly over peaches.  Stir lightly to moisten flour mixture.
  4. Combine flour, baking powder, baking soda, salt, rolled oats, and brown sugar (crust ingredients).
  5. Add butter; mix until brumbly.  Sprinkle 2 1/2 quart crust mixture over fruit in each pan.
  6. Bake 40 minutes in 375 degree oven or until browned.
Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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