Peaches from Fredericksburg will soon find their way to the area, and while the ones I found last year were small, they were fairly sweet and juicy.
The peaches I purchased from a roadside fruit stand were perfect for snacking, and for putting into a baked treat, like in this fruit crisp recipe.
It’s so exciting each spring to see all the fresh markets opening back up. Support these local growers and artisans; it’s a real treat to walk among the many vendors’ booths or tables and take home a bag of treasures.
I make lots of varieties of crisps, crumbles and cobblers, each one offering something a bit different. Choosing which one to make, often depends on what I have available in the pantry and fridge to make it with.
It doesn’t take much to prepare a little fruit-fill dessert like this. So see what you can find fresh from the market and put this recipe together for a little something sweet to celebrate the beginning of summer this Memorial Day weekend. Enjoy food made fresh!
Fruit Crisp (Peach)
4 cups fresh peach slices, (peeled), or other fruit ½ cup granulated sugar ¼ cup plus 2 tablespoons all-purpose flour, divided ¼ cup oats ¼ cup brown sugar 2 tablespoons unsalted cold butter, diced – plus some to butter the baking dish Ice cream or whipped cream to serve – optional Preheat oven to 350º F. Grease an 8-by-8 inch baking dish (or individual ramekins) with a light coat of butter and set aside.
In a large mixing bowl, toss together peaches, granulated sugar, and 2 tablespoons flour. Pour mixture into the prepared baking dish. In the same mixing bowl, use a pastry blender or two forks and mix together remaining flour, oats, brown sugar, and cold butter, creating large crumbs. Spread crumb mixture over fruit mixture and bake for 40 to 45 minutes in preheated oven or until browned and bubbly.
Serve warm with ice cream or whipping cream if desired. Makes 4 to 6 servings.
Note: I like using almonds in my crisps so if you are inclined, add 3 tablespoons sliced almonds to crumb topping mixture.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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