So, no surprise that in the summer months, peaches are plentiful and amazing. If you look on the menu in many restaurants and homes, you will find peach cobblers, crisps, drinks, and just about every other thing you can think of that includes peaches. So in honor of eating “local”, I have an awesome recipe for you to try. If you cannot find fresh peaches in season, use frozen – they’ll work fine also.
SOUTHERN HONEY PEACH CRISP
Ingredients you’ll need:
- About 10 ripe, firm peaches
- 1 lemon, zested
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 3 tablespoons honey
- 1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
- 1 cup blueberries or raspberries (optional, but adds to the flavor)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 cup quick-cooking oatmeal or granola
- 1/2 cup chopped pecans, almonds or walnuts (optional)
- 1/2 pound cold, diced unsalted butter
Here’s What You Do:
First, preheat the oven to 375 degrees F. Butter the inside of a medium rectangular or oval baking dish.
In a large bowl, peel then slice the peaches into fairly thick wedges. Add the lemon zest, honey, 1/4 cup granulated sugar, 1/2 cup brown sugar, and a pinch of salt and combine well. At this point you can mix in the berries. Allow the mixture to sit for 5 – 10 minutes to allow the fruit to release its juices.
Collect most of the juice and put it in a small sauce pan and cook on low-medium until the juice is reduced to about half. I had about 1 1/2 cups of juice! Talk about juicy peaches. (If your fruit does not release at least half a cup of juice, skip this step.) Remove from stove and add the cinnamon and stir. Pour this mixture over the fruit. Gently mix in 2 tablespoons of flour, and then put the fruit into the prepared dish. If your peaches are not juicy and you skipped the fruit juice reduction, at this point just add the cinnamon and 2 tablespoons of flour, and then put the fruit into the prepared dish and set aside.
Combine 1 1/2 cups flour, baking powder, 1 cup granulated sugar, 1/2 cup brown sugar, salt, nuts, oatmeal, and the cold, diced butter, and using an electric mixer or your hands, combine until the mixture is crumbly. Sprinkle over the fruit. Bake for 1 hour, until the top of the crumble is a nice golden brown color and the juices are bubbly.
You can serve immediately, or let the crisp remain on the counter if you plan to serve it the same day. Store leftovers in the refrigerator. Just reheat until warm. Serve with dollops of vanilla ice cream or whipped cream. This makes a wonderful dessert or even a rich breakfast with a cup of coffee next day.
Absolutely incredible – so yummy!!