We lived, for a short moment in time, down a sandy drive next to a peach orchard. Thankfully, we also lived on a small fishing lake because I had this habit of picking up those moved-to-the-side drippy wasp infested half-bushel baskets of peaches which heavily smelled of wine. I learned quickly that summer. There is no better investment to entertain boys of 5 and 7 than a dock and a 5 dollar bucket of juicy peaches. They ate them. They fed the fat bass living under the dock. And attracted all manner of buggery interested in feasting with them. Thank God for hoses.
Nowadays, we have a slightly more sophisticated way of enjoying the best peaches. It can be made in the oven or on the grill (over hot coals, lid down). If the grill is your choice, make sure to use a cast iron pan or any other pan that will stand up to the extra abuse of a grill.
4 oz. all-purpose flour (1/2 c.)
2 oz. rolled oats (1/2 c.)
4 oz brown sugar (1/2 c.)
.05 oz salt (1/4 tsp.)
.10 oz cinnamon (1/2 tsp.)
.05 oz baking powder (1/4 tsp.)
3 oz. butter (6 Tbs.) cold, cut into small cubes
About 4 cups sliced peaches or stone fruit.
1 oz butter (2 Tbs.)
.80 oz all-purpose flour (2 Tbs.)
1 oz heavy cream (2 Tbs.)
1 oz sugar (1/4 scant cup)
.10 oz vanilla extract
- Preheat the over to 375f.
- To make the topping: In a medium bowl, mix all topping ingredients and cut the butter in using your fingers or a pastry blender until the mixture resembles pebble-sized crumbs. Set aside.
- To make the filling: Add the peaches to any 2-quart baking dish. Melt the butter in a small saucepan. Mix in the flour. Remove the pan from heat then mix in the cream, sugar, and vanilla. Mix into the peaches.
- Sprinkle the topping evenly over peach mixture and bake for 35-40 minutes until topping is golden brown and the filling is bubbling around the edges of the pan.
Serve peach crisp warm with a scoop of ice cream or a dollop of whipped cream. It also makes a pretty great cold breakfast with a splash of heavy cream.
We love all kinds of crisps but this one with raspberries is one of my favorites. I think you’ll love it too!
Thanks for reading my very fine friends,