I ran into some “rare late summer peaches” at the farmer’s market that were surprisingly sweet even though it was rainy and drizzly this weekend. It made me wonder just how ‘local’ this local produce is? I really hate to think our farmer’s market is a fraud but these peaches were REALLY good.
I decided it would be best not to think too much about it lest my skepticism prevent me from enjoying the good taste of peach one last time. Who ever thought of enjoying a peach crisp while pumpkins are on display at the market? Frankenpeaches? Check out the great red color that came out after cooking!
This crisp recipe is great for most fruits. When I make a crisp I rarely add sugar to the base fruit. These freaky peaches were sweet enough to skip it. I just don’t know WHERE they came from? I wish I asked more questions.
Peach Crisp
This is what you will need:
- 8-10 peaches
- 6 T butter
- 1 t lemon juice
- 3/4 cup flour
- 1/4 cup oats (optional)
- 3/4 cup brown sugar
- 1/8 t nutmet
- 1/4 t salt
- 1/4 t cinnamon (optional)
- 1/4 cup walnut pieces (optional)
This is how you make it:
- Slice peaches with skin into 6 slices and toss with lemon juice. Mix nutmeg with 1 tablespoon flour and toss over peaches to coat. Set aside.
- Make the crisp by combining the remaining flour, salt, and brown sugar. Mix in oats if using. Cut in butter wit a pastry cutter or fingers until you have small pieces and crisp is ‘mealy’.
- Put peaches in a shallow ceramic or glass pan and sprinkle crisp over the top. Bake 35-40 minutes in a preheated 350 degree oven until soft and top is browned.
I think I can help solve your Frankenpeach mystery… The Irvine market recently added a fantastic stone fruit farmer, Tenerelli Farms, who specialize in late season peaches. They are located in Little Rock and pick from farms throughout Southern California.
Whether in Summer or Fall Tenerelli consistently sells spectacular fruit. I’ve made a couple batches of peach jam with their peaches and good news they’ll be growing until mid-November so I’ll have a chance to make this delicious crisp!!
Thanks Caitie! I’m glad there is an explanation and I will try to get in on this action a little while longer while the gettin’ is good.
Well, the peaches are long gone here, but I think I may have to make an apple crisp soon. Can’t believe I haven’t made one yet this fall!!
Oven temp?
~MJA
Looks mighty Yummy. I’ll have to substitute some other fruit. I don’t think we have any peaches up here right now. Did you use the walnuts? The color WAS amazing. B
I did use the walnuts Beth as I always have them on hand in the refrigerator…but I mix them in with the peaches and not in the crisp.
There’s nothing better than Fruit Crisp for fall! Trevor, yours looks so tempting! I always put walnuts in mine too. I usually add it to the oatmeal topping as I like them “toasted”.
Carol