Recipe Train

This yummy peach crisp recipe was given to Nancy Colglazier by Susan Bennett when their daughters were selling FCCLA peaches. This is a favorite of the Colglazier family with topping 2 giving it just the right texture.

Peach Crisp

6 peaches
    
Topping 1
1 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1 stick oleo or butter, softened
or
Topping 2
2 cups flour
1 cup brown sugar
1 cup white sugar
1 1/2 stick oleo or butter, softened
    
    Boil peaches one minute to remove skin, peel and slice. Place peaches in a 9x13 pan.
    Choose topping 1 or 2 according to amount of crunch you like. Combine flour, sugars and softened butter. Crumble over peaches. Bake at 350 degrees for 30-40 minutes.
    Enjoy warm peach crisp plain, with half and half, cream or ice cream.
    Serves 12-15.

Next stop on the recipe train: Megan Garrett’s Oven Tacos
Chugga chugga chew chew!