“Summertime and the livin’ is easy” … and the fruit is abundant! There is so much to like about summertime – trips to visit the grandkids, fresh veggies at the Palafox Farmers Market, free outdoor concerts in venues all over our community (there are also lots of things to NOT like about summer – 4-day work schedule, heat, humidity, and bugs – but we won’t go there today!). Next to visiting the Grands, my favorite thing about summer is the abundance of fresh relatively-local fruit (and relatively low prices … a discussion for another day – why does it cost so much to eat things which are good for us??).
I picked up a little basket of peaches a couple of days ago. Note to Pensacola locals, there is a tent set up in the Joe Patti’s Fish Market parking lot where they are selling fresh peaches from Georgia and tomatoes—which really do taste and smell like tomatoes! They aren’t cheap, but they sure taste great! Another note, if they happen to be selling their tomato pies for $15, buy the tomatoes, ignore the pie, and run home to make my Basil Tomato Tart!
Well, I managed to eat three of the peaches in quick order, but the quality of the remaining six quickly went south. Did I mention how much I LOVE summer fruit? In the same day I had also purchased strawberries, a big old yellow honeydew melon, bananas, and some plums. A girl can only eat so much fruit in a 24-hour period!
So, what to do with the quickly-getting-mushy peaches? I didn’t really have enough for a pie, and also didn’t have a pie crust in the fridge or freezer (somewhere in an earlier post you got my opinion on making pie crusts from scratch). I did a quick Google search for peach dessert recipes and came across quite a few for peach crisp. I found something “wrong” with each one – too much flour, too many other ingredients not already in my little cottage kitchenette pantry, too many complicated steps. Why wasn’t there a recipe like our favorite family apple crisp? Duh! So, below you have my old stand-by apple crisp recipe with a couple of modifications (less sugar, added vanilla). It. Is. Perfect.
6 medium peaches, sliced (I like to leave the skin on)
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup oats (I prefer the old-fashioned to quick cooking)
½ cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
Arrange sliced peaches in a lightly greased square pan, 8x8x2 inches.
Mix all of the remaining ingredients.
Crumble the mixture of the peaches. This step would have been easier if I had actually thought to take the time to “soften” the butter rather than “nuking” it in the microwave! I had clumps rather than crumbs so needed to use my fingers to spread evenly over the peaches.
Bake until the topping is golden brown, about 30 minutes at 375°. Serve warm, with whipped cream or ice cream (optional). Store leftovers in the refrigerator (just as good straight out of the fridge!).
“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” – Alice Walker
Enjoy! And, excuse me while I go find a spoon!