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 ourpicked peaches 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.

making crisp

Part of our assembly line!

freezer full

Here is a shot of our freezer after last night! You can see all the pans of peach crisp as well as the peach slices for the smoothies. Once the peach slices are solid, we can put them into bags.

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.

sliced peaches

peaches with tapioca

In a medium bowl combine the butter, brown sugar, spices, flour and oats until the mixture is crumbly.

crisp topping

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.

peaches with topping

baked peach crisp

Enjoy plain or with a scoop of vanilla ice cream!

peach crisp with ice cream

This blog post was shared at: From the Farm Blog Hop

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14 responses to “Using up the Peaches and Freezing Peach Crisp”

  1. KerryCan says :

    The crisp sounds great and I honestly didn’t know you could freeze a crisp! Thanks!

  2. Judy @ GrandparentsPlus2 says :

    Okay, I’m headed to get some fresh peaches down the road and try your crisp. Looks delicious!!!

  3. Kathy says :

    These would be great to have on a cold night, especially since all you have to do is put it in the oven which leads me to my question: Do you defrost before you bake or can you bake it from frozen? Whichever it is, I’m going to my local peach farm to get some more peaches!

    • vermontfarmheart says :

      With the tapioca in the recipe you can go right from freezer to oven. It will take a little longer in the oven but this way the tapioca will soak up all the juices without a problem! I have defrosted them before but I find they are runny and the topping does not crisp up as much. Thanks for reading!

      • Kathy says :

        Thank you. I just came back from the farm with a bunch of peaches so I’ve got a lot of work to do. I wish I had a bigger freezer!

  4. Karen Wade says :

    Do you bake the crisps uncovered or covered?

  5. trish says :

    Looks wonderful! We love peach smoothies too. I discovered you can freeze the peaches whole and pull a couple out when you need them. Wash in warm h20 and the skin falls right off. Wait 10min or so and they thaw to popsicle consistency so you can cut the pit out. Saved so much prep work! Trying the crisp recipie tonight thanks for the freezing tip!

    • vermontfarmheart says :

      Great tip! I didn’t know the trick to getting the skin off frozen peaches so thank you! I usually just thawed them a little and then chunked them up in the blender but those little pieces of skin are not as appetizing in a smoothie as one would think. Let me know how the crisp turns out! My neighbors plums are almost ready and I plan on making a few plum crisps this year!

  6. Tammy Harbaugh says :

    How do you do your cobbler? I’ve been freezing crisps. I didn’t know I could freeze cobbler. Can you please tell me how you do it. Thanks a bunch!

    • vermontfarmheart says :

      Quite honestly, I just do it! I freeze them just as you would a crisp – all cut, crumbled and ready for the oven – but instead of the oven, they get two layers of plastic wrap and then one or two layers of tin-foil and are put in the freezer. When I need them, I just take out, remove the tin-foil, then the plastic wrap and put into the oven at 350 for about 45 minutes. If the top gets too brown, I stick the foil back on while in the oven but we like the top brown so usually it works out just fine. Hope that helps!

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