DUNHAM CELLARS WINE CLUB - JUNE 2014
GREAT GRANDMA'S PEACH CRISP
-Katie Brown, Friend of the Winery
• 6 cups peaches, peeled and sliced
• ½ cup Lewis Vineyard Riesling
• 2 teaspoons lemon juice
• 1 Tablespoon cornstarch
• 3/4 cup flour
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 teaspoons cinnamon
• 1 cup oatmeal
• 1 stick butter, softened
2012 Lewis Vineyard Riesling
Arrange peaches in a well-greased 9-inch square pan or 2-quart casserole pan. Whisk cornstarch into Dunham Cellars Riesling and lemon juice until well incorporated.
Sprinkle over peaches.
In a separate bowl, mix sugars, flour, cinnamon and oatmeal, and stir well to blend. Cut in butter until well mixed.
Bake at 375 degrees for 40–50 minutes until peaches are bubbly and topping is golden brown. Serve with or without whipped cream.