Sweets
If you are new to my blog, don’t miss some great summertime desserts like Peanut Buster Bar Dessert, Strawberry Shortcake and Peanut Butter Banana Icebox Pie. And of course the easiest and best thing in the world, Butterfinger Pie. Just use the search engine and it will take you right to them.
Here’s another great summer recipe. The peaches are pretty good right now. You may need to plan ahead and let them sit on the counter for a few days to finish ripening. In August they will be perfect! This recipe is easily adapted to the number of people you are feeding.
For 6-10 people, use a 9 inch deep dish pie plate and about 12 smallish or 8 med to large peaches. For a bigger crowd you can use a bigger baking dish and double the recipe for a 9X13 pan. The one in the picture is 12 small peaches and 6 oz. raspberries. The topping keeps for a long time in the frig, so if you double it and have a little too much just save the extra for next time.
Preheat oven to 350. Choose a baking dish and slice peaches into it until it is full. 10 to 12 small peaches or 8 med to large. Then dump them into a bowl.
Add:
1/4 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. flour
Zest of one small orange (opt.)
Toss to coat, then gently fold in 6 oz. (small container) raspberries
Pour back into the baking dish.
Topping:
3/4 cup flour
1/2 cup sugar
1/4 cup brown sugar
pinch of salt
1/2 cup old fashioned rolled oats
1 stick cold butter, cut into chunks
Mix with an electric mixer until butter is pea sized. Sprinkle evenly over peaches and raspberries.
Bake for 50 – 60 minutes or until golden brown and bubbly. May take up to 75 minutes for a larger one.
Serve warm with ice cream. Can’t wait. Will add the final result after I serve it tonight.
I don’t know how they keep sneaking in here!
