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
- 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.