Monday, August 29, 2011

Gayle's Peach Crisp

Years ago our friends Gayle and Jonny and their five children camped out in our yard for a week while we were living in New York.  They were traveling around the country, enjoying the adventure, and they included our out-of-the-way home in Western New York as one of their stops.  We explored the woods, laughed and played, shared stories and food -- it was a wonderful week.

Last weekend we attended the wedding reception for their son Leif.  Among the delicious dishes that were served, there was a pan of Gayle's peach crisp.  It tasted as good as I remembered.  I went home and pulled out my recipe.  On an old 9 x 12 envelope, faded and food splattered, I found the crudely scribbled recipe I'd jotted down when Gayle had served it years ago.   Other notes on the same envelope include her Mexican Casserole recipe, her Cream of Zucchini Soup recipe, and the phone number for the Library and Education Services, a wholesale supplier of educational material!  It was dated August 22, 1994.

Perhaps you'd like help deciphering the recipe!  Here it is.

Gayle's Peach Crisp

Peel and slice 12 peaches.  Spread them in an oiled 11 x 7 baking dish; sprinkle 1/4 c brown sugar over the peaches.

To make the topping, cut together:
1 c brown sugar
1 c flour
1/2 c butter

Add 1 c oats.  As you cut in the oats, add 1-2 T cinnamon.
Spread over the peaches.  Sprinkle with cinnamon.
Bake at 350 degrees for 45 minutes.

Notes:  1) This recipe works well for any kind of fruit crisp.  2) To make it gluten-free, use rice flour and GF oats.  3) We use sucanat instead of brown sugar.

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