Sep 19 2012
We bought about about a half bushel of peaches at our favorite orchard this year and I bookmarked far too many recipes for them. I planned to freeze a good portion for winter eating and for future baby food but I couldn’t help but stick recipes for things like Peaches and Cream Bars, Peach and Gingerbread Parfaits, Honey Caramel Peach Pie and Peach Raspberry Milkshakes everywhere. They are bookmarked on both my and Greg’s laptops, they are emailed to myself, starred in Google Reader, ripped out of magazine and pinned to Pinterest.
Yet, amidst all the beautiful photos and alluring added flavors and intricate applications, the one recipe on which I used my precious peaches was a basic Peach Crisp.
Two words describing such a simple dish but I found myself craving it; the thought of hot, syrupy peaches covered in a crunchy crumble all melding together in a bowl with cold vanilla ice cream was enough to push all those stars, pins and bookmarks to wait until next year.
The problem, though, with something so simple is that searching for a stellar recipe on the internet with a Google search term like “peach crisp” is like finding a good deal at Goodwill–there is a gem out there but you have to sort through a lot of ugliness to find it.
After a lot of recipe scanning, I landed on a recipe by “Restaurant Chef” Anne Burrell. I love Anne on Food Network and her food always seems appealing to me so I thought it was a good place to start. The reviews of the recipe were dead on about one thing–the recipe featured lemon juice and zest as supporting flavors but no spices.
No spices? We’re days out from it officially being autumn–now is not the time to skimp on the cinnamon and nutmeg.
With that alteration, this is easily a keeper recipe–a classic version of peach crisp that delivers everything I wanted out of it: peach flavor intensified by cooking and a spiced caramel-like syrup in the filling with a sweet-crunchy crisp topping made almost hearty by the addition of oats and pecans. And vanilla ice cream just melts over a hot serving of this crisp, coating each bite in a cool sweet cream that is just the epitome of the waning days of summer.
And now that I know how perfect this is, those bookmarked recipes might have to wait even longer to get their test run.
Note: Anne’s recipe indicated this should be made in 6 8-ounce ramekins. I had enough of both filling and topping to make 1 8×8 inch baking dish of crisp (which I froze for winter eating!) and 2 small ramekins for immediate indulgence. Pick which baking vessel fits your needs best.