Good Lord I love peaches. Almost no food makes me happier than a fresh peach. It's just so rare that you come across something so vibrant and delicious in its pure and natural form.
For the past couple summers, we've been getting these 25 pound boxes of amazing, tree ripened peaches. They are never fail fantastic, and I can't really eat other peaches anymore. You see, if peaches are not ripened on a tree, they will likely become mealy, and mealy peaches are just terrible. So...I look forward to these all year.
|That is my hand. Some people say I have man hands. Nicer people say I have piano fingers.|
Of course I don't want to waste the precious fruit. But sometimes you just have more than you can eat before they are in tip top shape anymore. That's the time to make peach crisp. There's really no need to do anything fancy. The best desserts let simple ingredients speak for themselves.
|Yeah, that is whipped cream from a can. It's hard to be as classy as I am all the time.|
adapted from All Recipes
- 12 fresh peaches - peeled, pitted and sliced (You can use less. It'll be smaller.)
- 1/2 teaspoon almond extract (or vanilla. Or nothing. Like I said, let the fruit speak for itself)
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter
Preheat an oven to 375 degrees F (190 degrees C), and grease a 8x11ish inch (Or an 8x8 if you're using fewer peaches) square baking dish.
- Place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
- In a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
- Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.