Welcome to my blog. Let’s share Stories, food and travel. Hope you have a nice stay!

Classic Peach Crisp from Pennsylvania Grange Cookbook 1972

Classic Peach Crisp from Pennsylvania Grange Cookbook 1972

Last week my friend Meghan picked up a box of fresh peaches from The Peach Truck to share. These are fresh Georgia peaches available for pickup in a location that changes from day to day though-out the summer. The Peach Truck is creating quite a cult following and now I see why. They are the best peaches I have had in years. The last time I had a good peach (the kind that are still warm from the sun and the juice runs all the way to your elbows), was about 8 years ago. I still think about those peaches. I was assisting for a photographer in Circleville Ohio and we were shooting a local farm. I remember being in a barn on a hay-bail with sticky hands and nowhere to wash them. Yum! Where the hell did those things come from?

I decided to get out the old Pennsylvania Grange to see if I could find a recipe for a crisp or cobbler. In our family, the Apple Crisp recipe from Katherine McKinley’s (North Beaver Grange No. 1646) is what a crisp should taste like. Her recipe says that any fruit can be used so, Peach Crisp it is! I updated the language in her recipe to be more precise. I think the Grange recipes can be a bit vague to new cooks.

Let me know what you think? Do you want to see more recipes from the Pennsylvania Grange?

There are some really funny recipes that I would love to make for you (I have no idea if they will taste good). I mostly want to try recipes because the names range from completely offensive to confusing to down right strange. What is a Bosom Bread? Why are so many of the recipes called “Jewish” something or another? What is an Emergency Cake?

Please let me know in the comments section.

Classic Peach Crisp from Pennsylvania Grange Cookbook 1972 

Author: Katherine McKinley    Prep Time: 15 Minutes    Cook time: 45 Minutes       

Total Time:  60 Minutes    Yields:  8 Servings    WW:   11 Freestyle Points


1 C all purpose flour
3/4 TSP salt
1/2 C sugar
1 TSP baking powder
1/3 C vegetable oil
1 egg, beaten
5-6 medium ripe peaches, peeled
1 TSP cinnamon
1/4 TSP nutmeg
1/2 C sugar


  • Pre-heat oven to 350°

  • Sift together sugar, flour, salt and baking powder.  Add in oil and egg and mix until combined but still crumbles 

  • Slice peaches into 1/2 in pieces. Add to a medium mixing bowl with cinnamon, nutmeg and sugar.  Stir to combine.

  • Place peach mixture in the bottom of a shallow 13 X 9 baking dish.  Top with crumble mixture evenly. 

  • Bake for 45 minutes.  Allow to cool slightly before serving. 

*This recipe is an adaptation of Katherine McKinley’s (North Beaver Grange No. 1646) Apple Crisp in the 1972 Pennsylvania Grange Cookbook, page 280.  I updated the language in the recipe and changed the apples in her recipe to peaches.  According to Mrs. McKinley’s recipe “any other fruits may be used.”

Classic Peach Crisp MyFitnessPal com.png
Mango and Basil Fizz Mocktail

Mango and Basil Fizz Mocktail

Low Carb Zucchini and Ricotta Cannelloni

Low Carb Zucchini and Ricotta Cannelloni