The Season for Peach Crisp

August 13, 2011

Sunchowder's Peach Pie Filling

Peaches began to appear in Florida three months ago!  I have watched them come in from Georgia, South Carolina and hopefully very soon, gorgeous peaches from Pennsylvania.  Our local Florida peaches were small and beautiful, but I must say they are getting better and better as we move up the coast.   I have canned some glorious pie filling which is available at my market stands in Winter Park and at Lake Eola for those that are local to me.  I have wanted so much to begin to post recipes that make use of the seasons bounties.  This recipe uses one 16 oz jar of my pie filling along with 6 other ingredients–what could be easier on a warm summer evening?

 

Finished Peach Crisp

  1. This looks delicious! I like the idea of a crisp as it seems less heavy than crumble which is most popular here in UK, I sampled some Georgia peaches just the other day (yum) while in Florida! Look forward to trying this.

    Comment by Jayne — August 19, 2011

  2. 7/8 date , any left ?

    add nuts to the crisp to make it kicked up ….. a notch …

    Comment by JB — September 8, 2011

  3. Hey JB–Making some tomorrow, honestly, just got more peaches in from PA, quite yummy :) None left from the 7/8 batch!

    Comment by Sunchowder - Wendy Read — September 8, 2011

  4. Our stone fruit season in France was so very short this year and I did not make and bake half the things I wanted to. This crisp looks and sounds just perfect and I must try it if I can still find peaches when I get back home.

    Comment by Jamie — September 13, 2011

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