Robyn’s Fresh Peach Crisp

When Robyn first started working at Bunyaad Marketplace in Lititz, she quickly learned that she worked with a lot of hungry folks. “I’m Italian,” she exclaimed. “I show my love by feeding people.” And ever since, every Wednesday, she cooks lunch for all of us working that day. She has so many beloved recipes that keep us fueled but there is truly nothing like her homemade Fresh Peach Crisp.

8 large peaches
1 1/2 cup sugar
1 1/2 teaspoon baking powder
1 large egg (or two small)
1 1/2 cup unbleached flour
1 1/4 teaspoon salt
1 1/4 stick butter
1 teaspoon Burlap & Barrel Royal Cinnamon

Peel and chop fresh peaches into small chunks. Spread peaches on bottom on greased 9″x13″ pan. In a separate bowl, with a fork mix together sugar, baking powder, flour, egg & salt. Spoon over peaches. Melt butter in saucepan or microwave and pour over top. Sprinkle with cinnamon. Bake at 350 for 45-50 minutes.

Our Best-Selling Fair Trade Cinnamon
Burlap & Barrel’s Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for millennia. The same species as Saigon cinnamon (cinnamomum loureiroi), Royal Cinnamon is an heirloom variety not widely harvested or exported, and exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. (Cinnamon photos from Burlap & Barrel.)