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    Seattle Crisp

    Source of Recipe

    From "Learning to Cook With Marion Cunningham," Alfred A. Knopf

    List of Ingredients

    6 medium-size ripe peaches
    1/2 to 3/4 cup sugar
    1/4 teaspoon cinnamon
    2 tablespoons all-purpose flour

    1 cup all-purpose flour
    1/2 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 large egg
    1/2 cup (1 stick) butter


    Preheat oven to 375 degrees. Peel the peaches, cut in half and remove the pits. Cut each half into 1/4-inch-thick slices. Measure out 6 cups of cut peaches, give or take a little.

    Put peaches, 1/2 cup sugar and cinnamon in a large bowl and stir until fruit is evenly coated. Taste a peach slice. If it isn't sweet enough, add remaining 1/4 cup sugar. Add 2 tablespoons of flour and mix until it is evenly distributed. Put peaches in an 8-inch square or 1-1/2-quart round baking dish.

    For the topping: Mix together 1 cup flour, 1/2 cup sugar, the baking powder and the salt. Beat egg and add to the flour-and-sugar mixture, mixing gently. The topping should be loose and crumbly so that it can be sprinkled over the fruit.

    Sprinkle topping evenly over peaches. Melt butter and spoon over top of crisp so that it is evenly coated with butter.

    Bake crisp for about 30 minutes. It is done when the top is a deep golden brown and the fruit is bubbling. Serve warm with whipped cream or vanilla ice cream.

    Makes 1 (8-inch) square crisp




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