Cobblers and slumps are fruit covered with biscuit or batter toppings that are dropped on in spoonsful and allow the fruit to show through and bubble up. Cobblers are baked in the oven. Slumps are cooked on the stove top. Slumps are also known as “grunts” due to the grunting noise that occurs as the steam from the simmering fruit escapes between the biscuit topping.
This peach crisp is an outstanding recipe. I like to make the topping with chopped pecans included, and then space pecan halves over the top. It makes for a very nice presentation. This is a real crowd-pleaser that your family will love.
INGREDIENTS
For the Filling
5 cups thinly sliced peaches (about 5-6 medium peaches)
¼ cup all-purpose flour (see Quick Tip)
¾ cup granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
For the Topping
¾ cup light or dark brown sugar
2/3 cup all-purpose flour (see Quick Tip)
2/3 cup old-fashioned rolled oats (not quick oats) (see Quick Tip)
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup unsalted pecans, chopped or halved
½ cup unsalted butter, softened to room temperature
DIRECTIONS
Preheat your oven to 350°F. Grease, or lightly spray, an 8- or 9-inch baking dish.
Combine the peaches, flour, sugar, salt, and vanilla in a large bowl. Toss gently to combine. Place in prepared baking dish.
Combine the brown sugar, flour, oats, cinnamon, salt, and pecans, making sure there are no lumps in the brown sugar. Add the butter and crumble with a fork to break up the butter. Sprinkle topping over peaches evenly to cover all the fruit.
Bake 40-45 minutes until peach juice is bubbling on the edges and the topping is golden brown. Allow to cool slightly on a wire rack before serving. You can serve the crisp warm, at room temperature, or even cold.
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Quick Tip: If you do not have access to fresh peaches, you can use frozen peaches, and you do not have to thaw them first. You can freeze an already baked crisp for up to 3 months. When you take it out of the freezer, allow it to come to room temperature, then warm it in a 350 degree F oven for about 20 minutes, until heated through.
Recipe courtesy of Sally at Sally’s Baking Addiction, photo courtesy of thesaltedcookie.com
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