Peach Crunch Recipe
Ingredients
| 5 medium peaches peeled and cut up | ||
| Cinnamon | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Egg | 1 | |
| Flour | 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1 Pinch | |
Directions
1.
Pile up the peaches in a 9- or 10-inch pie plate or shallow casserole; they will shrink in the baking.
Sprinkle with cinnamon and 1/3 cup of the sugar.
2.
Cream the butter and remaining sugar together and stir in the slightly beaten egg.
3.
Sift the flour, baking powder, and salt together and stir into butter-sugar-egg mixture to make a smooth batter.
4.
Push this batter in small tablespoons over the peaches, and don't worry if there are a few gaps.
5.
Preheat the oven to 425°, but reduce the heat to 350° when you put in the peaches.
Bake 20 minutes.
Serve either warm or well chilled with cream or ice cream over it.
Pile up the peaches in a 9- or 10-inch pie plate or shallow casserole; they will shrink in the baking.
Sprinkle with cinnamon and 1/3 cup of the sugar.
2.
Cream the butter and remaining sugar together and stir in the slightly beaten egg.
3.
Sift the flour, baking powder, and salt together and stir into butter-sugar-egg mixture to make a smooth batter.
4.
Push this batter in small tablespoons over the peaches, and don't worry if there are a few gaps.
5.
Preheat the oven to 425°, but reduce the heat to 350° when you put in the peaches.
Bake 20 minutes.
Serve either warm or well chilled with cream or ice cream over it.
Chef
