Using up the Peaches and Freezing Peach Crisp
We have been picking peaches like crazy this week! Each of us has brought in a few to work to share with co-workers. All of our neighbors up and down the road have enjoyed a bag. We also froze a bunch of sliced peaches for when we make smoothies. Peach smoothies are fantastic when the peaches are frozen; that way you don’t need to add any ice! We have also sent some down the road to the local winery in exchange for some of their wine. They make a delicious peach wine and they always enjoy using local produce.
Last night we put together six peach crisps and a couple of peach cobblers for the freezer. We had a family assembly line going. Two of us were slicing the peaches while another mixed together the two different toppings. Once we would get a bowl full of sliced peaches we would put together as many peach crisps as we could and then start slicing more peaches! After we got to eight, and we realized it was 10pm, we stopped for the night.
We are looking forward to eating these during late fall when it is cold outside and we need something warm and yummy from the summer!
The peach crisp recipe is simple and quick to make. It freezes uncooked very well – simply pop into the stove when you are ready for a treat.
We also made a big peach crisp last night in order to “test” the batch…really we just wanted to eat peach crisp!
Peach Crisp (for a 9x13inch pan):
5-7 cups sliced peaches (if fresh skins can stay on after being washed, if store-bought remove skin)
2 tablespoons lemon juice
4 tablespoons Minute Tapioca
1/2 cup softened butter
1 cup brown sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup flour
1/2 cup oats
Slice all of the peaches into a bowl and toss gently with the lemon juice. Sprinkle half of the tapioca in the bottom of the baking dish and then spread the peaches over top. Sprinkle the peaches with the rest of the tapioca.
Note* The reason you use tapioca in the peach crisp is to soak up all the juices from the peaches. If you didn’t use the tapioca – which basically creates this nice thick peachy sauce – you would have a lot of liquid which would run over and burn.
In a medium bowl combine the butter, brown sugar, spices, flour and oats until the mixture is crumbly.
Crumble over the peaches and bake in the oven at 350°F for 40-45 minutes or until the peaches are bubbly and the crisp topping is golden brown.
If you are freezing this dish, freeze uncooked. We use the foil square pans and then cover the peach crisp with foil and label them. They keep in the freezer for up to 6 months. When you are ready to eat them, you can let them defrost and then bake in a 350°F oven for 40-45 minutes or you can put the crisp straight from the freezer into the oven at 350°F for 60-65 minutes or until done.
Enjoy plain or with a scoop of vanilla ice cream!
This blog post was shared at: From the Farm Blog Hop