Fresh peaches are a summer delight. Try this recipe from Charleston Receipts Repeats – and watch it disappear! Find this cookbook at the Historic Charleston Foundation Shop at 108 Meeting Street downtown.


  • 2 pounds firm fresh peaches

  • (8-10 medium sized)

  • 1 tablespoon sugar

  • 1 tablespoon lemon juice

  • ¾ cup quick cooking oats

  • ½ cup brown sugar

  • ½ cup all-purpose flour

  • 6 tablespoons butter, softened

  • Vanilla ice cream


  1. Preheat oven to 350 degrees

  2. Peel and slice peaches

  3. Place in 8 inch pie pan and sprinkle with sugar and lemon juice.

  4. Cream brown sugar and butter and add flour and oats. Mix well.

  5. Spread mixture over peaches

  6. Bake for 30 minutes until top is brown and crisp

  7. Serve warm with ice cream

When fresh peaches are not available, use 20 ounce size canned peaches, and omit white sugar and lemon juice. – Mrs. Wade Hampton Logan, Jr. (Virginia Watson)

Easy, May Prepare Ahead

Serves 6 • Bake: 30 minutes at 350 degrees

“Will keep for several days in the refrigerator”