Two years ago I posted about our first and only peach. This year we obviously don’t have the problem. Now we have too many!
We like peaches but it sure would be easier if they didn’t ripen all at the same time. Guess I’ll be freezing peaches this weekend. I don’t can. I’m too afraid I’ll kill us all with botulism.
Anyway, I want to share my favorite crop/cobbler topping with you. An ole co-worker from Minnesota shared it with me a long time ago. It’s quick and easy to make and it tastes great on any fruit crisp or cobbler you happen to be making.
Combine well in a bowl. Crumble on top of the fruit to be baked. This normally covers a 9X13 baking dish.
I normally bake this at 350 degrees for about 40 minutes but because not everyone’s oven or altitude is the same, use your better judgement or follow the instructions on your recipe.