Make Ahead

Classic Peach Crisp from Pennsylvania Grange Cookbook 1972

September 20, 2019
0 Ratings
Photo by jodiloves
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 8
Author Notes

Classic sweet and juicy peach crisp to serve with your favorite ice cream on a hot summer day. Enjoy at your next picnic or backyard party. The best flavors of summer in one dish! —jodiloves

What You'll Need
  • 1 cup all purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 egg, beaten
  • 5-6 medium ripe peaches, peeled
  • 1 teaspoon cinnamon
  • 1/2 cup sugar
  1. Pre-heat oven to 350°
  2. Sift together sugar, flour, salt and baking powder. Add in oil and egg and mix until combined but still crumbles
  3. Place peach mixture in the bottom of a shallow 13 X 9 baking dish. Top with crumble mixture evenly.
  4. Bake for 45 minutes. Allow to cool slightly before serving.
  5. *This recipe is an adaptation of Katherine McKinley’s (North Beaver Grange No. 1646) Apple Crisp in the 1972 Pennsylvania Grange Cookbook, page 280. I updated the language in the recipe and changed the apples in her recipe to peaches. According to Mrs. McKinley’s recipe “any other fruits may be used.”

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