I am lucky enough to have a generous friend with a great big old peach tree in his backyard and after realizing that I would never finish off the big bowl full of fruit he gave me, I decided to make a fantastic peach crisp. Minimal effort, big effect. I had some raspberries that were getting a bit mushy/ugly, so I threw those in as well. My dinner guest was kind enough to stop at the market for vanilla ice cream which was just the finishing touch for a perfect summer dessert (even if it was 63 degrees outside by the time we sat down to eat it on the front deck.)
This recipe, by Paul Virant, came from Food and Wine Magazine
1/4 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
1/4 cup plus 2 tablespoons light brown sugar
1/2 cup rolled oats
7 tablespoons cold unsalted butter, cut into small pieces
1/4 teaspoon salt
3 pounds peaches
1/4 cup cornstarch
Ice cream, for serving (optional)
- In a food processor, combine the flour, sugars, oats, butter and salt and process until the mixture resembles coarse meal.
- Bring a large pot of water to a boil. Add the peaches and blanch for 1 minute to loosen their skins. Transfer the peaches to a bowl. When cool enough to handle, peel off the skins and cut the peaches into 1/2-inch dice. Transfer the peaches to a large bowl and sprinkle with the cornstarch. Toss well to coat and let stand for a few minutes.
- Preheat the oven to 325°. Butter and sugar a souffle or baking dish. Then spoon the peaches into said dish and sprinkle with the topping.
- Bake the crisps for about 1 hour, until the filling is bubbling. Remove the souffle dish from the oven and increase the temperature to 400°. Bake on the upper rack for about 8 minutes, until the topping is browned. Serve warm or at room temperature with ice cream, if desired.