Valley Oak Farm Peach Crisp
This recipe earned Valley Oak Farm the Blue Ribbon for the best dessert at the Alexander Valley Association Picnic in 2011 and 2025. Their variety of peaches is Red Haven, which ripens at the end of July and early August. They love the crunch of the crisp with the warm peaches. Reduce the amount of sugar in the topping, depending on the natural sweetness of the fruit.
Ingredients
- 4 to 6 cups sliced pitted peaches
- 1 cup sifted all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- ⅓ cup unsalted butter, melted
- Pinch of ground cinnamon
- A few fresh berries
- Vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 350°F. Butter an 8-inch square glass baking dish.
- Layer the peach slices in the prepared dish. Set aside.
- In a large bowl, stir together the flour, sugar, baking powder and salt. Mix in the egg. Using a fork, continue to mix until the topping is crumbly.
- Sprinkle the topping over the peaches. Pour the melted butter evenly over the topping and sprinkle with the cinnamon. Scatter a few berries on top.
- Bake until the topping is lightly browned and the peaches are tender (test with a toothpick), 40 minutes to 1 hour.
- Let cool briefly, then scoop the crisp into bowls and top each with a spoonful of vanilla ice cream.
