The Crisp!

With all the peaches I’ve been getting in my CSA, I decided to dig out a recipe for “The Crisp!” that was given to me by a childhood friend. I’ve had this in my recipe box since high school, or earlier, and it’s handwritten on yellowing loose-leaf notebook paper. I’ve been trying to clear out some of the paper recipes in my file (and pile), but I think this one is just too good to get rid of…I especially love the illustration and her autograph at the bottom of the page.

I made it for a potluck (more on that to come later), and it was quite a hit. I used 4 peaches (but could probably have used a couple more), and the “not that sweet” option (see step 3 below).

Source: Jill Chichester (Sansone)

Serves: 8

1 cup flour

1 cup sugar

1 tsp baking powder

1 egg

1/2 stick butter

1. Preheat oven to 350 degrees.

2. Combine flour, sugar, and baking powder in a large bowl. Add egg. Mix with a fork, until crumbly. (Don’t mix too long because it won’t come out right!) Set aside.

3. Place cut fruit into pie plate. If you want it sweet: add brown sugar and maple syrup over top of fruit. If you don’t want it that sweet, sprinkle brown sugar over top of fruit.

4. Put crumb mixture on top of fruit. Spread evenly.

5. Pour melted butter over top. Sprinkle top with cinnamon (lightly).

6. Bake for 30-35 minutes or until golden brown. Put a bake pan underneath just in case it drips.

7. Serve hot (warm) with a scoop of French Vanilla Ice Cream on top.

At the bottom of the recipe, there are some suggested fruit combinations to try:

1. apple crisp

2. apple, strawberry, raspberry, blueberry crips

3. nectarine crisp