Perfect peach crisp, plus salad. August 17, 2014Posted by ourfriendben in gardening, homesteading, recipes.
Tags: peach crisp, peach crisp recipe, peach salad, peaches, what to do with ripe peaches
Silence Dogood here. It’s peach season here in scenic PA. Our friend Rudy just gave us a whole bag of fresh-picked peaches. Thing is, ripe peaches aren’t great keepers. Like heirloom tomatoes, you’d better eat them in a couple of days or else. And there are only two of us. What to do?
Well, there are plenty of ways to eat ripe peaches. Salads are one of my favorites. You can toss peach chunks, blueberries, diced red onion, and slivered almonds on a bed of arugula, add some extra-virgin olive oil, a splash of balsamic vinegar or lemon or lime juice, and some salt and fresh-cracked pepper, and enjoy a luscious salad. Or mix things up by subbing avocado and pistachios for the blueberries and almonds. Fresh mint leaves pair perfectly with peaches on a bed of Bibb lettuce with crumbled blue, gorgonzola, or feta cheese. Or make a cocktail in your salad bowl with Bibb or Boston lettuce, peaches, raspberries, crumbled pecans, and an olive oil and champagne vinegar dressing.
But when gifted with an abundance of ripe peaches, one of the most delicious ways to use them all is to make a peach crisp. Sure, save a few for eating fresh and adding to salads. But crisps are so luscious, flavorful, and easy to make, it would be a shame if you didn’t at least try one. Unlike pies and cobblers, crisps don’t require a pie crust, so you need no technical piecrust-rolling skills, no ability to create a piecrust lattice on top, no horrendously messy counter.
Here’s all it takes to make the best fruit dessert since fresh blueberry tart:
For the filling:
Butter a round 8-inch glass cake pan and add a touch of water to the bottom. Slice enough fresh yellow peaches into chunks or slices to fill at least 2/3 of the pan. If you wish, add blueberries, red raspberries, or pitted sour cherries on top. (We like the rich gold of the peaches with the blue and red of blueberries and red raspberries or sour cherries, but any one of the three makes a lovely add-in, as do, improbably, seedless green grapes.) Sprinkle sugar and cinnamon or cardamom over the fruit.
For the topping:
Combine 2/3 cup unbleached flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 stick butter softened at room temperature. Work the butter in with your fingers to make panko-like crumbs. Next, work in 1/2 to 2/3 cup rolled oats and spread the mixture over the fruit in your glass pan.
Bake at 350 degrees F. for an hour, covering the top with aluminum foil for the first half-hour, until the fruit is cooked and bubbly and the topping is crisp. Serve warm with whipped cream or vanilla ice cream, or dished up in bowls with cream poured over the crisp. Yum!!!
‘Til next time,