My mother and I went to the Fairport farmer’s market this past weekend. It’s tiny in comparison to the big one in the city, but it’s much closer and less crowded, so I prefer it.
She kept asking what I wanted, and I kept responding, “buy whatever looks good, I’ll figure out something to do with it.”
So we bought peaches.
Peaches intrigue me. I haven’t eaten many, and when I have eaten them they were from a can or in a fruit salad.
It’s such a beautiful, fragrant fruit with vibrant colors…and that texture.
That soft, almost human-like skin that you want to rub against your face.
It creeps me out.
Don’t get me wrong, they taste delicious. But when I pick one up I don’t know whether to cradle it in the palm of my hand or throw it in the trash. I’m drawn to it and repulsed by it at the same time.
This isn’t my only texture hang-up, by the way. For example: I love raspberries but if I think too hard about the little hairs on them (which are pistals, in case you were wondering), I can’t eat them anymore.
So when I was trying to decide what to make with the peaches, I ran through several options:
- Peach pie
- Peach cobbler
- Peach cake
And then I asked my mother, “what’s the one with all the little crispies on top?”
“You mean a peach crisp?”
You will need:
- 1/2 cup quick cooking oats
- 1/2 cup honey-sweetened granola
- 4 tablespoons all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 5 cups fresh peaches
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional: 1/4 teaspoon ground allspice, 1/4 cup chopped pecans
Heat oven to 375°.
Peel, pit and slice your peaches. I’ve never cooked with peaches before and I didn’t have much time to spend peeling them, so I skipped the recommended step of boiling them to wipe the skin (and I still have nightmares about peeling 25 POUNDS of beets at the restaurant this way) so I just used a peeler.
It was disgusting. There was peach juice running down my arm and onto my shoes. In a comic display I nearly dropped one as it slipped from my hand, and I had to play hot potato with it several times until I got a good hold on it again.
In a separate bowl mix together the oats, granola (I went a little heavy with the granola for extra crisp!), 3 tablespoons flour, brown sugar and butter.
It said to “cut in” the butter, so I just guessed that it meant add it little by little, instead of looking it up the definition. When that didn’t work I took off my rings, stuck my hand in the bowl and mixed it until it became crumbly.
Sprinkle the other tablespoon of flour on the peaches (which are in a glass baking dish), and then top with the crumb mixture. Finally, sprinkle with the cinnamon and nutmeg.
Bake for 30 minutes or until golden brown.
Serve topped with whipped cream, regular cream (half and half will work too), or by itself!
This turned out so well! If you have peaches, this is definitely a recipe to try.
I just wonder if I could make a dessert that consists entirely of the crisp?