Prep 20 mins
Cook 40 mins
This dessert brings out the best in any peach. The recipe was printed in the 2006 Better Homes and Gardens magazine and comes from Tricia Cyman, owner of Devil's Thumb Ranch in the state of Colorado. Cooking apples may replace the peaches, if desired (see note).
- 1⁄4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 7 cups fresh peaches, peeled and cut into 1/2-inch slices
- 2 tablespoons honey
- 2⁄3 cup graham cracker, coarsely crushed (5 squares)
- 2⁄3 cup light brown sugar, firmly packed
- 1⁄3 cup all-purpose flour
- 2 tablespoons rolled oats
- 1⁄4 teaspoon ground cinnamon
- 1⁄3 cup butter, cut cold butter into small pieces
- Preheat oven to 375 degrees F.
- For Filling: In a large mixing bowl stir together granulated sugar, the 2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat.
- Spread in a 2-quart rectangular.baking dish.
- Drizzle honey over peaches; set aside.
- For Topping: In a medium mixing bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon. Add in cold butter pieces and mix until mixture resembles coarse crumbs (I use my hand for this, but you can also use a pastry blender). Sprinkle topping evenly over the peach mixture.
- Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm with vanilla ice cream.
- NOTE: 7 cups of peaches equals about 8 fresh peaches weighing approximately 3.5 pounds. Recipe Variation: Cooking apples, which have been peeled, cored, and cut into 1/2-inch slices, may be used in place of the peaches.
I followed the recipe exactly and everything turned out amazing! It was delicious and easy! I shared it with my friends who all loved it! Thank you for the recipe!