This year's peaches are fabulous. I buy the seconds at our local fruit stand, mostly because we can't wait the two days it takes for the regular ones to ripen. We've been eating peaches on yogurt, ice cream, cereal, and cut up into slices for a snack. I have made a traditional peach pie (using this recipe). It was great! I hope to make a peach custard pie, using this recipe.
Our dinner last night was
|lima beans in cream|
|zucchini rice gratin (click here for the recipe)|
I thought the perfect ending would be peach crisp with ice cream. And it was.
8-10 ripe, peeled, and sliced peaches
2 T granulated sugar
1/3 cup oats
1/4 cup brown sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp freshly ground nutmeg
7 T butter, softened
1. Toss sliced peaches with granulated sugar. Layer peaches into a pie plate. Pack down to create a flat surface.
2. In a medium-sized bowl, combine remaining ingredients with a fork to create pea-sized lumps.
3. Sprinkle crumb mixture over peaches.
4. Bake at 350 degrees for 30 minutes or until peaches are bubbling and crumb mixture is golden brown.