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
Preheat oven to 350 degrees
Peel and slice peaches
Place in 8 inch pie pan and sprinkle with sugar and lemon juice.
Cream brown sugar and butter and add flour and oats. Mix well.
Spread mixture over peaches
Bake for 30 minutes until top is brown and crisp
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”