Work carry ins seem to become more popular in the Fall and Winter months around here. I originally didn’t think I was going to be able to make our carry in tomorrow so tonight in preparation to find something to bring I was combing my pantry.
Our carry in is focused on comfort foods, and a majority of the bases are already covered, so I had to find something a little outside of the box. I found several cans of peaches and decided to make a classic fruit crisp recipe I have used for years! I love this recipe because you can use fresh or canned fruit and my two favorite fruits apples and peaches are able to be cooked with the same recipe! I geared the ingredients toward peaches since I had these on hand— but see the picture below on how to make apple crisp. Blueberries crisp can also be made, but I would leave out the cinnamon.
Preheat your oven to 375 to prepare for baking!
Start by draining the peaches, I use a traditional strainer or colander for this process. I then spread out the peaches evenly in a 9×13 pan. This recipe can also be halved to make a smaller portion. After the peaches are spread out evenly sprinkle lightly with a coating of cinnamon.
After spreading out the peaches it is time to get to work making the topping (otherwise known as the best part)! Start with the melted butter and stir in the flour, brown sugar and rolled oats.
Spread the topping mix over the peaches and cinnamon evenly. It doesn’t have to look perfect and I do not generally pay down the topping to make it even.
Bake at 375 for approx 1 hour. This is a dish I do not use convection for, I have found slow cooking makes it take a little better! The topping will be golden brown when the fruit crisp is done.
Serve with vanilla ice cream for a fantastic dessert!
5 – 15 oz cans of peaches
3/4 Cup butter
3/4 Cup flour
1 Cup brown sugar
3 Cups old fashioned rolled oats