There’s nothing that screams summer louder than a ripe, juicy peach.
After living off of frozen peaches from our local orchard all winter and spring, I jumped at the chance to take the kids out today and pick a few fresh peaches to eat (and bake with!). The orchard experience was new to some of them. They loved choosing the fruit, paying the cashier, and of course, devouring the peaches at snack time.
In fact, the first few peaches were gone within minutes of walking in the back door! Thank goodness I managed to reserve a few for this recipe. I’ve been craving it all week!
Crisps are the perfect summer baked good. They’re quick, easy, and naturally sweet and tangy. Here’s to many more orchard visits!
1/4 c. all-purpose flour
3/4 c. oats
1/2 c. white sugar, divided
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
4 Tbsp. cold butter
1 c. whole cranberries
1 c. roughly chopped peaches
1 tsp. lemon juice
Preheat the oven to 350 degrees F. Combine 1/4 c. of the sugar with the fruit and lemon juice. Give it a quick stir to just coat the fruit with the sugar and juice.
Combine all the dry ingredients and the rest of the sugar in a large bowl. Cut in the butter until the mixture is crumbly.
Pour the fruit into a greased 8 x 8 in. baking pan. Cover with the crumble topping, and bake for 25 – 30 minutes. I drizzled the top with honey at the 25 minute mark for an oven-perfect finish. ❤
Summer bursts from the berries and peaches with the perfect zing and sweetness. I could probably eat the whole pan myself. . . don’t tell the kids. 😉