Adventure in the Kitchen: Peach Crisp

Apple crisp. Pear crisp. Peach crisp? No matter the fruit, crisps are not that difficult to make and are delicious with or without ice cream. I grew up eating fruit pies and crisps that my mother would make on a whim with fruit that was in season. Peaches; however, are an interesting fruit to turn into a crisp, because they are so juicy and have the potential to be either very sweet or just a little too tangy.

The other day, we picked up fresh peaches from Kingsland, TX, the same stand where we purchased the tomatoes. Some of them were a bit bruised, but they were easy to peel and slice away any funky parts.I decided to make my first peach crisp and this is how it turned out:

First: I marinated them in brown sugar, a pinch of nutmeg and a pinch of cinnamon in the fridge for about an hour. You don’t have to do this, but they became super juicy and the sugar created a nice glaze over the peaches. These were tangy peaches so I should have tossed in some honey perhaps or white sugar to cut the “sourness”.

Second: Make the crumble. Flour, butter, brown sugar. Get your hands messy and squeeze the pads of butter (cold out of the fridge is OK). You can release some agression while creating an amazingly sweet topping.

Third: Set the oven to 350 -375 degrees. Bake for 20 min or until bubbly and golden brown.

Wonderful to serve with vanilla bean ice cream. Don’t bother with the whipped cream unless it’s homemade. I can’t stand whipped cream and I hate it in the can. Oh, and I hate Cool Whip too.

Enjoy.