Peach Crisp

The peaches at the farmer's market these last few weeks have been calling my name. They've been saying "Kristen... pick us! Make us into that fantastic dessert you made the first summer here!"

Of course, that would assume that I kept that recipe. No idea what I did. *sigh* That was the real reason I started this blog, right??

So back to the drawing board. I've done the same thing I did for my apple pie, namely, I've read 1,982,576 recipes and then said "EH! I do what I want!"

This is the result of that rebellious streak. Also, of not having a lemon. Pfft.

Peach Crisp

adapted from the pioneer woman and real simple

Ingredients: 

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup and 1 tbsp Flour
1/2 cup Sugar
1/2 cup and 1-2 tbsp Light Brown Sugar, Firmly Packed (separated)
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup) plus some to grease pan
1/2 cup rolled oats
1/2 cup nuts of your choice (I like a mix of pecans and cashews)

Directions: 

Heat oven to 350ºF.

Peel and cut peaches into slices. Mix them with 1 tbsp flour and 1-2 tbsp brown sugar. Transfer to a lightly buttered baking dish, ideally 9x9 square or equivalent. Round would work, just don't go for a crazy big rectangle.

Using a food processor or a fork, blend together the flour, sugar, remaining 1/2 cup brown sugar, cinnamon, nutmeg, and salt. Cut butter into small pieces and add to flour mixture until evenly mixed... this is where the food processor is handy. Finally, mix in oats and nuts. Pulse for a fine grain crumble or toss in if you want bigger hunks of nut.

Cover the peaches with the crumbly oat/nut topping. Cover the pan with tin foil and bake for 10 minutes. Remove tin foil and bake for 30-45 minutes longer until the topping is crisp. If this is taking awhile, you can always broil it for a few minutes (and not longer!) If your dish is smaller (and therefore filled deeper) it may even be a little longer, so pick a time, check it, and add time accordingly.

Serve warm with vanilla ice cream. YUM.

PS: This totally counts as breakfast food, right? I think that was my mom's rule. Fruit, grain, dairy... good to go?? That is of course assuming you have leftovers...

BONUS TIP! To easily peel peaches, cut an "x" in the end opposite the stem and immerse in boiling water. The riper the peach the less time it needs... anywhere between 10 seconds and a minute. Set the peach to cool for a moment before peeling and cutting. Remember, be careful with your knife when handling the peaches... they get a little extra slippery when you peel them this way!


Your turn! What summer dessert have you been anticipating? What's your favorite way to eat a peach?