Peach crisp in deepest February. Tasty, yes, but also carries with it a sense of gratefulness - we can Palisade peaches in mid August, when snow and ice seem unimaginably far away. It’s always nice to see them again.
Recipe after the jump.
Here is a basic crisp/crumble topping that works on all kinds of juicy fruits.
Swap the spice depending on the fruit and your mood - cardamom is wonderful with peaches, plums, and stone fruits; allspice is nice with pears; nutmeg with apples. Toss cut-up fruit with lemon juice, a little cornstarch, a little spice, and possibly sugar if they need it. Let the mixture sit while you prepare the topping.
- 9 oz all-purpose flour
- 3/4 cup brown sugar, packed
- 1/3 cup white sugar
- 1/2 tsp cinnamon
- 1/4 tsp cardamom or some other spice
- 1/4 tsp table salt
in a big bowl. Cut in
- 1/2 lb sweet butter
to the texture of coarse crumbs. Stir in
- 1 cup rolled oats (old-fashioned, not instant).
Spread your fruit in a buttered baking dish or six-ounce ramekins and spread the topping over in a deep, even layer. Bake on a rimmed baking sheet in a 375F oven for 50 minutes or so, until the topping is deeply brown and delicious-smelling. Let the crumble stand for five minutes before breaking in.