Bridget's Recipe Corner

 

It's peach season here and we are blessed to have a wonderful crop of Palisade peaches readily available. I purchased some this past weekend from the Vail Farmer's Market. They were beautiful, perfect and juicy. Knowing they had just been picked the day before made them even more appealing. Though I enjoy these gems on their own, I knew I wanted to save some to make a dessert. Instead of making a pie, I opted for the next best thing, at least in my mind..peach crisp. Mine is slightly different as I like to use cake mix as part of the "crisp." Pretty tasty served warm with a scoop of vanilla ice cream. Hope you enjoy it too.

Colorado Peach Crisp

10-12 ripe peaches, peeled & sliced (can use more/less if you prefer)
1/2 box Betty Crocker® Pecan cake mix (I usually find it at King Soopers)
2 T. flour
1/4 c. sugar
1-2 t. fresh lemon juice
4 t. ground cinnamon/divided
1/2 c. chopped nuts (optional)
1/2 c. brown sugar
1 stick butter

Preheat oven to 350°. Spray 13x9 baking dish. Place peeled, sliced peaches in large bowl. Sprinkle with lemon juice then add flour, granulated sugar and 2 t. cinnamon. Stir well. Spoon/pour into greased baking dish. In separate bowl, combine cake mix, brown sugar, remaining cinnamon and chopped nuts. Cut the butter into pieces and slowly blend into dry mixture. You can use a pastry blender, but I prefer using a fork. Mix until dry ingredients appear to be crumbly. Generously sprinkle "crumb/crisp" mixture over peaches. Bake in oven approximately 25-30 minutes or until bubbly.