18 medium peaches, about 4 pounds; reserve fresh peach slices for garnish
1 cup sugar
1¼ cups flour, sifted
½ cup butter or margarine
Peel and cut peaches into quarters. Combine ½ cup sugar and 3 tablespoons flour, and mix with peaches. Put in a baking dish large enough for the amount of peaches (a 9-inch x 13-inch pan should work). Mix remaining sugar and flour. Add butter or margarine, and cut mixture to crumb consistency. Sprinkle crumbs over peaches. Bake at 375° for 1 hour or until done.
To order a copy of Revolutionary Cooks, contact Ramona Collins at (336) 874-2302 or ramocolli3@aol.com.
print it
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
