The Farmers Market is approaching its prime. Tomatoes are showing up and peaches and strawberries are bountiful.
You can find peaches for $2.00/pound during this high season and a flat (6 baskets) of strawberries for $13, making these fruits an inexpensive summer snack. And given that chocolate-based desserts have taken the back-seat to the juicy, colorful, fruit dominant, I suggest getting a bag full … some for now, some for dessert.
Donut Peaches in particular were the big draw last week. Firm but not mushy and with a shape that is much easier to manage than the round variety which can be hard to clamp onto without sticky results.
This sweet, satisfying summer crisp might just be your go-to dessert recipe this season. It’s easy to make and is both saucy and crunchy with a slight twist in taste that comes from the almonds.
To start, blanch the peaches which makes them a cinch to peel with your fingers. Cut an “x” in the bottom and submerge them in simmering water for 40 seconds to a minute.
Remove with a slotted spoon and immediately transfer to a bowl of ice water to let them cool.
Remove and peel. Then set out on a towel until you’re ready to cut into wedges.
Rinse and cut strawberries.
Combine the fruit and other filling ingredients and put in a greased baking pan.
Blend dry topping ingredients in a food processor.
Add cold butter cubes and process until crumbly.
Spread evenly over the fruit and bake.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Serves: 4-5
- 2 tablespoons fresh lemon juice (about 1/2 large lemon)
- 1 1/2 tablespoons arrowroot flour
- 1 pound medium strawberries, halved
- 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced *
- 1/2 cup light brown sugar
- 2/3 cup all-purpose flour
- 2/3 cup old-fashioned style oats
- 1/2 cup sliced almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, chilled, cut into 1/2-inch cubes
Put an oven rack in the center of the oven. Preheat to 350º F.
Butter an 8 by 8-inch glass baking dish. Set aside. (Double recipe for 9 x 12 pan)
For the filling
- In a large bowl, whisk together the lemon juice and arrowroot until smooth.
- Add the strawberries, peaches and brown sugar.
- Gently toss until the fruit is coated.
- Pour the fruit mixture into the prepared pan.
For the topping
- In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon and salt.
- Pulse until mixed.
- Add the butter.
- Pulse until the butter is the size of peas.
- Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden.
- Cool the crumble for 5 minutes.
- Spoon the warm crumble into bowls and serve with whipped cream or vanilla ice cream.
* See how to peel peaches in text above.