Fruit crisps might not be the most photogenic dessert, but they sure are delicious. Even if they look gloopy and mushy (which they are), they still remind me of easy, relaxing, summer nights. This recipe for Peach Crisps was adapted from Alice Waters’ The Art of Simple Food and can be used for any fruit crisp (raspberry, apple, blueberry, rhubarb, the sky is the limit!)
* 4 pounds of ripe peeled peaches
* 1 1/2 tablespoons of flour that should be mixed in with the peaches.
* 2/3 cup of nuts (we used hazelnut, but you can use walnuts, almonds, pecans, etc…)
* 1 1/4 cups of flour (you can use almond flour if you are gluten free)
* 6 tablespoons brown sugar
* 1 tablespoon granulated sugar
* 1 stick of butter
* Chop the nuts.
* Add flour, and brown and granulated sugar to the nut mixture. Mix well.
* Then cut the butter into little pieces and mix together (easiest with your own hands). This is the topping and can be set aside (in fridge) until ready to use.
* Peel the peaches — depending on your knife skills, you can simply remove the skin with a knife OR place the peaches in boiling water for 10 seconds which softens the skin and makes it easy to peel.
* Once the peaches are sliced and peeled, place in dish and mix the 1 1/2 tablespoon of flour.
* Then add the topping!!!
* Place in the oven at 375 degrees for 40-50 minutes. Wait until the whole house smells like deliciousness. Let the crisp stand for 10 -20 minutes, and serve! Best with vanilla ice cream of whipping cream.
Easy, tasty summer perfection.