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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Mar 2, 2011

Peach Custard Crisp

Preheat oven to 350 degrees.

  1.5 Cups All Purpose Flour
  1/2 Tsp baking powder                                                           
  1/8 Tsp salt.                                                                            
  1/2 Cup butter                                                                         
  2 Tbl milk                                                                               
  1 Large Egg, lightly beaten

Mix flour, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Beat together egg and milk, make a well in the center of the flour mixture.  Add liquid all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together.   Lightly flatten the dough with your hands then roll into a 12 inch circle.  Place dough in a 9 inch  deep dish pie plate, trimming as desired.

Peach Filling
  1 Tbl all-purpose flour                                                            
  1 Tbl sugar                                                                              
  1/2 Tsp ground cinnamon                                                       
  1/4 Tsp ground nutmeg
  3 Cups Peaches, Peeled And Sliced

In a small bowl, combine 1 flour, sugar, cinnamon and nutmeg.  Stir in sliced peaches.  Pour entire  mixture into the crust.

  3/4 Cup sugar
  2 Tbl all-purpose flour
  3/4 Cup milk
  3 Large eggs, lightly beaten

In a medium bowl, stir together 3/4 cup sugar and 2 tablespoons flour. Add milk and eggs; mix well.  Pour  over the peaches.

Crumb Topping
  1/2 Cup all-purpose flour
  1/2 Cup sugar
  1 Tsp ground cinnamon
  3 Tbl butter

In a small bowl, combine 1/2 cup flour, 1/2 cup sugar and 1 teaspoon cinnamon. Using a pastry blender, cut  in butter until mixture resembles coarse crumbs.   Sprinkle on top of the custard/peach mixture.  Bake in a 350 degree F oven for 1 hour or until center is set. Cool completely on a wire rack. Cover and refrigerate any remaining  dessert.

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