Peach Crisp - FAIRMONT PHOTO PRESS

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Author

I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.

Marrying a husband with a hearty appetite and raising 3 sons and 1 daughter gave me plenty of hungry appetites to satisfy! I worked as a nurse for 42 years and have been retired for 11 years. Even though I loved my work, I love having time to spend with my grandchildren, to experiment with new recipes and work with my flowers in the summer. Life has been very good to me, blessing me with my loving family and great friends!

I enjoy sharing my love of cooking and recipes with the readers of the Photo Press! (I have had my share of cooking failures over the years!)

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Peach Crisp

8/27/2014

What a peach!

The peaches are so good right now! We are on our second crate! I have put a few pies in the freezer so we can enjoy them later on, too. I hope you enjoy this fresh peach dessert recipe!

Filling:
Place 6 cups sliced peaches in bottom of buttered 9 inch glass dish, sprinkle the juice and rind of one lemon over peaches along with 1/4 cup minute tapioca and a sprinkle of cinnamon.

Top with the following mixture:
1 1/4 cup flour
1/4 tsp salt
3/4 cup brown sugar
1 cup cookie crumbs (such a crumbled Lorna Dunes)
1/2 cup sliced or slivered almonds
3/4 cup butter

Mix all ingredients with fork or pastry blender and sprinkle over peaches. Bake in preheated oven for 40 minutes at 350 degrees, serve warm or cold with ice cream or whipped topping. Have a great week!

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