Ahhh peaches! I love this time of year and this is a major reason.
I love peach season. Juice dripping down your chin, the smell of peaches ripening, the sweet taste of a fresh peach. Heaven!
The best part is that there are so many ways to have these ladies and we have been very blessed this year to have a lot of them. We have been eating them everyday. As soon as they are ripe, we eat them. My mouth is watering just thinking about them.
They are pure yumminess.
Our favorite way to have them is fresh peaches with a little bit of sugar and cream.
But we have been also having them in our oatmeal, with our cheerios, making peach pie and regular peach crisp, and then this raspberry peach crisp. Perfect for a cool fall day and topped with vanilla ice cream because a good crisp will be nothing without it's best friend.
So go enjoy some peaches while I can 6 boxes of them--wish me luck!
Raspberry Peach Crisp
4-5 ripe peaches, peeled, pitted and sliced
2 c. fresh raspberries
2 T. flour
1/4 c. sugar
1 T. lemon juice
1 c. all purpose flour
1 c. quick oats
1/2 c. packed brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened to room temperature
1. Preheat oven to 350°. In medium bowl combine peaches, flour, sugar and lemon juice. Mix until completely incorporated. Fold in raspberries. Pour peach mixture into a 9x13 baking dish.
2. In another medium bowl cut butter into flour, oats, brown sugar, baking soda, baking powder, and salt until mixture resembles small crumbs. Spread flour/butter mixture evenly over peaches. Bake for 30 minutes or until top is light brown. Serve warm with ice cream. Enjoy!