I ran into some “rare late summer peaches” at the farmer’s market that were surprisingly sweet even though it was rainy and drizzly this weekend. It made me wonder just how ‘local’ this local produce is? I really hate to think our farmer’s market is a fraud but these peaches were REALLY good.
I decided it would be best not to think too much about it lest my skepticism prevent me from enjoying the good taste of peach one last time. Who ever thought of enjoying a peach crisp while pumpkins are on display at the market? Frankenpeaches? Check out the great red color that came out after cooking!
This crisp recipe is great for most fruits. When I make a crisp I rarely add sugar to the base fruit. These freaky peaches were sweet enough to skip it. I just don’t know WHERE they came from? I wish I asked more questions.
This is what you will need:
- 8-10 peaches
- 6 T butter
- 1 t lemon juice
- 3/4 cup flour
- 1/4 cup oats (optional)
- 3/4 cup brown sugar
- 1/8 t nutmet
- 1/4 t salt
- 1/4 t cinnamon (optional)
- 1/4 cup walnut pieces (optional)
This is how you make it:
- Slice peaches with skin into 6 slices and toss with lemon juice. Mix nutmeg with 1 tablespoon flour and toss over peaches to coat. Set aside.
- Make the crisp by combining the remaining flour, salt, and brown sugar. Mix in oats if using. Cut in butter wit a pastry cutter or fingers until you have small pieces and crisp is ‘mealy’.
- Put peaches in a shallow ceramic or glass pan and sprinkle crisp over the top. Bake 35-40 minutes in a preheated 350 degree oven until soft and top is browned.