The Gourmet Librarian
The "Gourmet Librarian" is a monthly series on the CCPL Website
April 2008
Peach Crisp
Last month I wrote about our wonderful trip to beautiful St. Simons Island off the coast of Georgia, and I promised you a recipe for the Peach Crisp we enjoyed at the rehearsal dinner. That night, everyone was heading back to the kitchen for seconds and thirds, and didn't even know what it was! It was peachy with a bread pudding consistency - delicious!
The following day at the wedding reception, I discovered the chef who had catered the wedding also catered the rehearsal dinner. I approached him at the reception and complimented his delicious food and presentation. I inquired if he would share with me the recipe for the peach crisp. Thankfully, he divulged the recipe!
I recently cooked dinner for a long time friend and her family which included her son who had recently returned home from Iraq. He said this was the best dessert he had ever tasted!
And now I gladly share it with you.
See You Next Month! Meet Me In The Kitchen!
Lisa, The Gourmet Librarian
Peach Crisp
To Start and Have Prepared:
- 1 large can of peaches
- additional juice
- cinnamon
- sugar
- 1 box of yellow cake mix
- 1 stick of butter, melted
Directions:
Pour the can of peaches into a glass baking dish. Make sure the peaches are covered with the juice. If needed, pour some additional juice into the dish. I use apple juice. Sprinkle with cinnamon and sugar to taste. Pour the box of yellow cake mix evenly over the peaches and juice. Poke holes to make sure the juice can bubble up through the cake mix. Melt the stick of butter and drizzle over the cake mix. Bake at 350 degrees for 45 minutes to 1 hour or until the top is golden brown.
Note:
The chef told me he simply uses squeeze butter to pour over the cake mix. I looked at several recipes on the Internet and it seemed that most called for a stick of melted butter. I may attempt the squeeze butter sometime. Serve this dessert in a bowl with a couple scoops of vanilla ice cream.