When my husband Bill brought home fresh peaches from our Farmer’s Market, it wasn’t quite enough for a pie or cobbler but it was enough for a peach crisp and I had all the ingredients. I love the cinnamon and ginger added to the topping, along with a little mace, which I love and I think is an under-used spice.
I wanted a classic and old-fashioned recipe and found this one in a vintage cookbook. Most crisp toppings cut cold butter into a flour mixture, but this recipe called for softened butter. It made the topping more caramel-like and spread out somewhat rather than bits of crispy, drier pieces. It was delicious and great with the ice cream. Next time I make it I’ll try cutting in cold butter and see how it compares. Bill loved the softened butter version. I’m sure either way is wonderful on a hot summer day!
- 4 large peaches, peeled, pitted, and sliced
- Juice of ½ lemon
- ¼ cup white sugar
- Topping:
- ⅔ cup all-purpose flour
- 1 cup firmly packed light brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅛ teaspoon mace
- ½ cup butter, at room temperature
- Vanilla ice cream, for serving
- Preheat oven to 350 degrees.
- Arrange prepared peaches in an ungreased 9-inch pie pan. Sprinkle with the lemon juice and sugar.
- Mix topping ingredients together and sprinkle over peaches.
- Bake, uncovered, about 40-45 minutes until lightly browned and bubbly.
- Cool to room temperature and and serve with scoops of vanilla ice cream. Serves 6.
That dessert looks sooooo GOOD! I’d take this over chocolate, hands down! Nice photography as well, Debbie. Was the recipe in a vintage church or community cookbook?
Denise, the recipe is from an old Doubleday cookbook about 50 years old, and has a lot of the classic comfort-type recipes. Most of the older ones don’t have photos but that makes room for more recipes!
Sounds like a gem! I’m thinking I don’t have any cookbooks by Doubleday. Maybe I’ll do a little searching.
This year we missed ordering the Colorado peaches that are shipped through our local hardware store. For some reason, they’re larger and riper than those we can buy at the grocery.
Yum! Nothing beats a fresh summer fruit crisp topped with some vanilla ice cream. Love your pretty yellow napkins, too. I might have to make one for my hubby’s upcoming birthday!
Kim, I think Kristina bought the napkins, not sure where, but most likely somewhere in Finland. I have green ones just like too.
Thank you for sharing!