Peach Crisp

I feel sort of sorry for the other seasons because they cannot compare to summer when it comes to fruit.

All the exciting fruits are ripe in the summer: strawberries, blueberries, raspberries, nectarines, plums, watermelons, peaches -- come on! Poor fall has figs and apples. Winter has the citrus fruits. Spring basically only has cherries. Summer has all the fruit fun. I guess that means we just have to enjoy it while we can.

Notes: This weekend my grocery store had local peaches on sale. I eyeballed them the whole time I was shopping. I finally caved and decided that a peach crisp was in order.

I modified this recipe from Smitten Kitchen. It was so good, Scott had three helpings.

You can assemble the crisp and keep it in the fridge for about 12 hours, so it's a nice make-ahead dessert.

Ingredients:

Topping:
1 cup flour
1/4 cup brown sugar
1/2 teaspoon kosher salt
3/4 stick (6 tablespoons) butter, melted and cooled

Filling:
6 fresh peaches (about 2 lbs)
1/4 cup brown sugar
2 tablespoons raw sugar
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
1 tablespoon flour
1/2 stick butter, melted and cooled

Directions:

Start with the topping. Add all the dry ingredients to a bowl and whisk together. Add in the melted butter and mix (I find using your clean hands works best) until it has the texture of wet sand. Set it aside.

Peel and slice the peaches. In a glass baking dish (I used an oval one), add the dry ingredients for the filling (sugar, flour, cinnamon) and mix to combine. Add in the peaches, butter, and vanilla and stir everything together so that the peaches are coated. Sprinkle the topping on top of the filling. Put the dish in the fridge and let it chill for about 15-30 minutes.

Heat the oven to 425. Let the crisp come to room temperature before you put it in the oven. Bake it for 30 minutes until bubbly.

Enjoy the fruits (ha!) of summer!