Tuesday, August 2, 2011
summer, thy name is peaches
I could eat peach something-er-others all year round, and we do because each year from the farmer's market we get 4 pecks (approximately 20 lbs) of peaches which we can, dehydrate, and freeze to enjoy later. Many, many of them are eaten as-is, you know - juice running down your arms and neck.
I made this peach crisp last night and ahem. enjoyed it until midnight. I also have quite a few gluten free friends so instead of all purpose flour I use almond flour.
FOR THE FILLING:
5 lbs. ripe peaches, peeled, pitted, and cut into 1" pieces
1–1 1/4 cups sugar
5 tbsp. cornstarch
1 1/2 tbsp. fresh lemon or lime juice
Heaping 1/2 tsp. freshly grated nutmeg
1/2 tsp. salt
2 tbsp. unsalted butter, cut into pieces
FOR THE TOPPING:
1/2 cup walnut bits
1/2 cup flour
3/4 cup brown sugar
1/2 tsp cinnamon
4 tbsp chilled butter, cut into bits
1 cup rolled oats
Preheat the oven to 375 degrees F.
Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.
In another bowl combine the remaining ingredients and toss until well blended. Then sprinkle over peach mixture.
Bake uncovered in the oven for 30 minutes.
Enjoy warm, with ice cream, or umm for breakfast if you're fancy.