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I think this was a Harlequin or Silhouette romance. I believe it was from the 90's. This book had the most wonderful peach crisp recipe inside as a separate page. I have made this many times, but still referred to that after I had torn it out of book. Now, I have misplaced the recipe. I want to say it was called Suzanne's or Susanna's Peach Crisp. I've tested other recipes, but this one just hit the spot and was delicious.
If you have the book, I'd love to either order it from you or you could just PM me with the recipe. OR, if you happen to have an awesome tasting one, I'd love that too. NOT a cobbler...a crisp.
Thanks so much in advance!!
Hope this is helpful:
These proportions fill a 9 x 9 inch baking pan...
Pre-heat oven to 350 degrees
Fruit of your choice (enough slices to fill your baking pan)
Rub the bottom and sides of your baking dish with a little soft butter...
In a separate bowl, whisk your egg and add the flour, sugar, and salt... hand or spoon mix into a very loose crumble... sprinkle over the fruit mixture...
Then drizzle the melted butter as evenly as possible over the crumble mixture and bake at 350 degrees for 1 hour or until the top is bubbling and has begun to turn a crisp brown...
You can serve your cobbler all by itself... or with a dollop of french vanilla ice cream, or mascarpone, or even whipped cream... Other variations are to add a little nutmeg to the fruit or crumble, you can cut back on the sugar, or exchange half of the flour with oatmeal. I always come back though... to this pure essence of the recipe and it never, ever fails me... yum... Enjoy!
I posted this recipe in the romance thread, but thought I would share it here too, in case anyone else wants it.
1can (29oz) or 2 smaller cans sliced peaches in syrup
1/3c plus 1T sugar, divided
1/2t vanilla 1/2c packed brown sugar
2c flour, divided
1/3c uncooked roalled oats
1/4c melted butter
1/2t ground cinnamon
4-5T cold water
Whipped cream or icecream for serving
Drain peaches, reserving 3/4c syrup
Combine 1/3 cup granulated sugar and cornstarch in small saucepan. Slowly add reserved 3/4 cup peach syrup. Stir well. Add vanilla. Cook over low heat, stirring constantly, until thickened. Set aside.
For crumb topping, combine 1/2 cup flour, brown sugar, oats, butter and cinnamon in small bowl; stir until mixture forms coarse crumbs. Set aside.
Preheat oven to 350°F. Combine remaining 1-1/2 cups flour, remaining 1 tablespoon granulated sugar and salt in small bowl. Cut in shortening with pastry blender or 2 knives until mixture forms pea-sized pieces. Sprinkle water, 1 tablespoon at a time, over flour mixture. Toss lightly with fork until mixture holds together. Press together to form ball.
Roll dough into 10-inch square, 1/8 inch thick. Fold dough in half, then in half again. Carefully place folded dough in center of 8-inch square baking dish. Unfold and press onto bottom and about 1 inch up sides of dish. Arrange peaches over crust. Pour reserved peach sauce over peaches. Sprinkle with reserved crumb topping.
Bake 45 minutes. Serve warm or at room temperature with whipped cream.