The Covered Dish - Peach Crisp

We picked up our shipment of fresh peaches from Georgia last Friday, and I am anxious to freeze a few and perhaps make a nice peach crisp. The recipe for this crisp is basically a standard apple crisp. However; I am going to show you how to flip it to peach along with a paragraph or two full of different twists to boot!

We just returned from a trip to Northeast Missouri to see my dad, Jerry. Typically, I am not a very ‘spur-of-the-moment’ type of traveler. Things are usually all planned out several weeks in advance. As we were driving to Lewistown, my hometown, I was telling Ervin I sure would like to go to a Vince Gill Concert. I pulled some information up on the phone and low and behold he will be in concert this weekend at the Grand Ole Opry! Our son says he is doing double shifts over the holiday. Ervin says let’s go! So, by golly next Friday night I will finally get to see Vince in concert. I enjoy road tripping unless I’ve put a full day of work in before we hit the road. Now you will know what I am up to over the 4th of July.

Peaches, they are great with a few blueberries, roasted pecans, caramel sauce, a little bit of rum or bourbon flavoring, are you catching on? Oh, let’s get even better, prepare this recipe in a cast-iron skillet. Your family will be begging you to make another before they finish the first one. Look back at some of my suggestions in the first sentence of this paragraph. You know, I think a little bit of toasted coconut might also be good on the top of the dessert. Best make a run to the grocery store because you will definitely need vanilla or cinnamon ice scream.

With the peaches I might do a lemon juice and water rinse or pour white soda pop over them & drain before they go into the dish. A few blueberries dropped in with the peaches and pecans would be so yummy. Or, take the pecans to the top crumble. The implementation of rum will be a bit tricky. I would probably add a bit more butter to the fruit portion and enter the rum extract into melted butter, drizzling over all the fruit before the crumble topping goes on. How much extra butter, now but maybe 3 tablespoons. If you use caramel warm it up and serve it drizzled over the top of the dessert. If it’s cool at serving time, I suggest a bit of a warm-up before the ice cream & the presentation. Whipped cream could go on top with a sprinkling of sugar cinnamon. Just get creative, I’m making mine before we hit the road for Nashville. Have a wonderful 4th of July! Simply yours, The Covered Dish.

Peach Crisp

6 medium sized peaches, peeled, sliced and rinsed in lemon water. Drain well.

3/4 cup brown sugar, packed. (Think about using dark brown sugar for more depth.)

1/2 cup flour

1/2 cup quick rolled oats

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

Pinch of salt

1/3 cup butter, cut into dry ingredients

Place the rinsed peaches in a 9-inch cast iron skillet. Blend the remaining ingredients and put on top. Bake 30-35 minutes at 350 degrees and the fruit is tender. The top should be golden brown. Serve with suggested changes found in