Our local orchard is called Sunny Slope Farms. I’ve been going there since I first came to the US, and Jeff’s been going since he was a wee kid. They make it so easy to eat in season fruit – they sell high quality apples, peaches and nectarines, in huge plastic sacks for between $US5 and $US10 a bag. They make the argument for buying local for me every season.
Since their peaches came in season a month or two ago, we’ve been bringing home a huge bag once a week, once every couple of weeks, and just gorging on peaches. The last bag took longer than usual to ripen, and when it did, et voila, the last dozen all became overripe at the same time. Jeff suggested a crisp, I wanted a crumble, turns out they’re the same thing.
- 6 fresh peaches – peeled, pitted and sliced
- 1 cup plain (all-purpose) flour
- 1 cup white sugar.
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter
- Your favourite good vanilla icecream
- Preheat oven to 190C (375F). Butter an 8″ square (approx. 6 cup baking dish.)
- Place the peaches in the bottom of the baking dish.
- In a bowl, combine the flour, white and brown sugars, cinnamon and salt. Cut the butter into cubes, and mix with your fingers (or pastry cutter) until the mixture is crumbly.
- Sprinkle the crumb mixture in an even layer over the top of the peaches. For a nicely crisp crumb, this should not be too thick. Don’t be afraid to toss some of the crumb mixture if it doesn’t look proportionate to your fruit mix.
- Bake in the pre-heated oven for about 45 minutes, or until peaches are bubbling and topping is browned and crisp.
- Serve with a hearty scoop of your favourite vanilla icecream. Cream works too – but DO Not use that cream in a can – it’ll add water to your dessert and the crispy bits won’t be.