From the recipe box #4.
The sweet days of summer are rapidly coming to a close. Soon my favorite pieces of produce will be out of season, entering into the fall harvest. In the meantime, I'm making sure to consume mass quantities of tomatoes and peaches. Today's recipe is another family favorite. It was carefully clipped from some newspaper about twenty years ago when the family lived in Minnesota.
I give you Microwaveable Peach Crisp (use margarine to make it vegan).
- 5 cups of peeled, pitted and thinly sliced (1/4-inch) firm-ripe peaches
- 1/4 cup of sugar
- 1 tablespoon lemon juice
- 2/3 cup of sifted all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup of butter or margarine
- 1/4 cup wheat germ
- In a microwave-safe casserole dish (9" by 9" by 2"), toss the peaches with sugar and lemon juice spreading evenly.
- In another container, mix the flour, brown sugar and spices.
- Cut in butter with a pastry blender or two knives until the mixture is like a coarse meal. Then, mix in the wheat germ.
- Spread the mixture over the peaches.
- Microwave uncovered on high for 9 to 10 minutes or until the peaches are bubbly and tender.
- Transfer to a preheated broiler and brown 4 inches from the heat for 3 to 4 minutes.
You can top it off with whipped cream or vanilla ice cream but frankly, I think it's amazing without the extra sweetness. Stores in the fridge for a day or two, but make sure to warm it up in the microwave before eating. Perfectly simple dessert to bring over to a Labor Day BBQ. Serves 6.