Pennsylvania Grange Peach Crisp
This delightful peach crisp recipe is a classic adaptation from the iconic 1972 Pennsylvania Grange Cookbook. Enjoy the perfect balance of sweet peaches and crispy topping in every bite.
Ingredients
| 1 | cup all-purpose flour |
|---|---|
| ¾ | teaspoon salt |
| ½ | cup sugar |
| 1 | teaspoon baking powder |
| ⅓ | cup vegetable oil |
| 1 | egg, beaten |
| medium ripe peaches, peeled | |
| 1 | teaspoon cinnamon |
| ½ | cup sugar |
Instructions
| 1. | Preheat the oven to 350°F. |
|---|---|
| 2. | In a bowl, sift together 1 cup of all-purpose flour, ¾ teaspoon of salt, ½ cup of sugar, and 1 teaspoon of baking powder. Add in ⅓ cup of vegetable oil and 1 beaten egg. Mix until the mixture is combined but still crumbly. |
| 3. | Spread the peach mixture in the bottom of a shallow 13 x 9 baking dish. Sprinkle 1 teaspoon of cinnamon over the peaches. Top evenly with the crumble mixture. |
| 4. | Bake for 45 minutes until the top is golden brown. Allow the crisp to cool slightly before serving. |
| 5. | *This recipe is a tribute to Katherine McKinley’s Apple Crisp from the 1972 Pennsylvania Grange Cookbook, page 280. I have altered the recipe to feature delicious peaches instead of apples, while staying true to the essence of the original. |
Published on Jul 20, 2024 by Luminița