Peach Crisp

By – Sara Brodsky, Culinary Services Coordinator – Calgary South

The mom of my best friend for 46 years gave me this recipe. It is the best ever. When I was young my favourite part of going to their house was that there was always something freshly baked for our snack.

Here it is: Mrs. Shaws fancy crisp

1 cup flour
1 cup oats
¾ cup brown sugar
½ cup melted butter
½ teaspoon cinnamon
Pinch of salt
4 ½ cups of fruit
1 cup brown sugar
2 tablespoon cornstarch
1 cup cold water

Grease a 9×13 pan. Put ½ crumble on the bottom.

Mix other ingredients except fruit in a pan and boil, stirring often so there are no lumps. Add fruit.

Pour fruit on top of crumble then add the rest of crumble on top.

Bake at 350 degrees for ½ hour. Serve warm with ice cream.

To peel fresh peaches put peaches in a pot of boiling water for 20 seconds.Remove with a slotted spoon and put in ice water. Skins should come off easily with a paring knife.

Any fruit may be used. Fresh or frozen.

Peach Crisp 2

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