Peach Crisp

Book Club was last Thursday night, and I'm hankering for fall desserts.  Even when it's 99 degrees outside in the middle of September... I want it to be fall!

Found this recipe online at allrecipes.com, and modified it a little to fit my needs.

It's most definitely a keeper!

List of Ingredients

6 fresh peaches, peeled, pitted & sliced

1/2 tsp almond extract

1/2 c flour

1/2 c oatmeal

1/4 cup brown sugar

3/4 cup white sugar

1/2 tsp ground cinnamon

1/4 tsp salt

couple shakes of nutmeg

1/2 cup butter

**Note:  I used canned peaches!!  I just didn't add any of the juice to the pan.

Preheat oven to 375 degrees and grease an 8 inch square baking pan.

Place peaches in the bottom of the baking dish, and sprinkle them w/ almond extract.

In a bowl, combine the flour, oatmeal, sugar, brown sugar, spices and salt.  Cut the butter into the flour mixture w/ a pastry cutter until the mixture resembles crumbs.

Sprinkle the flour mixture in an even layer over the top of the peaches.  Bake in the preheated oven for about 45 minutes, or until the peaches are bubbling and the topping is browned.

**Amy's Notes:  I doubled the recipe to make a 9x13 pan, and got the big can of peaches at Sam's Club ($3.90).  I didn't use all of the peaches, but I did make sure I got a lot in the pan.  I also used half margarine and half butter -- make sure it's softened first!  Serve with vanilla ice cream!  Super yummy!

How to make whipped cream

I have the hardest time remembering how to make whipping cream.  It NEVER turns out right!  Thankfully, I found a good tutorial online ... somewhere... and I tried it out last night when I made my husband's birthday cake.

Cast of Ingredients

16 oz of heavy whipping cream

sugar (start with 2 Tbsp)

vanilla (1 tsp)

First of all, get the mixing bowl you are going to use, and the mixer tool (not the actual mixer, but those ... things!)  and put it in the fridge for at least 30 minutes.

After the bowl and beaters are chilled, pour the heavy whipping cream in the bowl, and add the vanilla and sugar.

Whip on medium until soft peaks are formed when you left your mixer.

Taste ... if it needs more sugar, add a little at a time.  **NOTE:  some people add sugar and vanilla at the end .. I added it at the beginning by accident and it still was OK. 

If you want to make chocolate whipping cream, add 3 Tbsp of cocoa powder plus another 1 1/2 tbsp of sugar (taste it as you go). 

Here is a GREAT link for more flavors and whipping cream recipes

Just an FYI:  One cup of whipping cream equals 2 cups of the whipped cream.  For the above recipe, you can always cut in half for a smaller portion!