Back to school this morning huh?
I used to love the first day back. The anticipation of using my crispy new notebooks, pristinely sharpened pencils, and picking my first-day-back outfit. There was a phase when wearing mismatched flourescent socks was my signature move. Yikes.
As a kid, I had pretty solid packed lunches. I was the kid with fruit roll-ups and handi snacks and double stuffed Oreos everyone wanted to trade with. But even back then I was a sucker for in-season fruit and would trade prized processed goodies for fruit, straight up. That and the sock thing had people wondering.
At home there was always a rule growing up that you had to ask for ‘treats’ (pop, ice cream, chips, cookies, popsicles etc.), but fruit was always free. When fruit was in season, I would sit down to a hearty snack of 3 or 4 apples or peaches at a time.
With summer winding down, and peach season coming to a close – I’m channeling the days gone by when my stomach was a bottomless pit, and I’m stuffing as many in as possible.
Now, let me tell you. I am no baker. I have a repertoire of 3 or 4 things I bake on a regular basis that are sure-fire hits. I have this thing that bubbles up inside me and prevents me from following a recipe. Not helpful on the baking front.
Fruit crisps are a different story. When fruit is in season, it speaks for itself and it’s really hard to mess up. I have a standard crisp topping recipe that I use for any fruit I have in abundance. This week, it was peaches.
Peach Crisp
Serves | 8-10 |
Prep time | 20 minutes |
Cook time | 40 minutes |
Total time | 1 hour |
Ingredients
- 3.5lb peaches (about 10-12, cut in to 3/4" cubes)
- 1/2 cup plus 2 Tbsp all purpose flour (separated )
- 1 cup large flake oats
- 1/2 cup brown sugar (packed)
- 1/3 cup unsalted butter (room temperature )
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
Note
Depending on how ripe or sweet your peaches are, you may need to add sugar to the peach mixture. Mine were dripping-down-your-face ripe and sweet and didn't need an ounce.
Directions
1. | Preheat over to 375 degrees F |
2. | Combine peaches with 2 Tbsp of flour and vanilla extract in a 2.3L baking dish (or something similar in size) and toss gently to coat. |
3. | Combine remainder of ingredients in a bowl and use a pastry cutter or your hands to combine until topping is crumbly in texture and contains small lumps about the size of peas. |
4. | Spread crisp topping over peaches and bake until browned and nice and bubbly around the edges. About 40 minutes. |
5. | Serve warm with ice cream, yogurt or cream |
Erin
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Jim Mills (the Dad) says
Erin supplied me this recipe for a family get together. It’s FOOL proof, believe me!