At the same farmer's market in Napa (where we picked up our pumpkins), I bought some plump, juicy peaches to eat. I've always been a face of eating locally produced fruits and vegetables. I don't think I've ever held peaches this big, I had to use both my hands. Maybe I'm exaggerating, but I do have little hands. With these peaches, I decided to make a peach crisp from one of Patty's cookbooks, The Art of Simple Food by Alice Waters. We brought it with us to a bbq around the corner and it was gobbled up in a matter of minutes. It was such a hit, the night ended with the locals demanding for a bakery downstairs producing an endless stream of peach pies.
adapted from 'The Art of Simple Food' by Alice Waters
- 3 ripe peaches
- 1 tablespoon flour
- 2/3 cup almonds nuts
- 1 1/4 cups flour
- 6 tablespoons brown sugar
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 10 tablespoons unsalted butter, cut into small pieces
- Poach peaches in boiling water for 15-20 seconds. Peel the skin off and slice into 1/3 inch pieces.
- Toss fruit with flour and place into a deep pie dish.
- Preheat oven to 375 degrees. Toast nuts for about 6 minutes. Let them cool and chop them coarse. Mix together chopped nuts, flour, brown sugar, granulated sugar, salt, and cinnamon. Mix the butter into the flour mixture with a pastry blender until the mixture is crumbly. Chill until ready to use. Sprinkle topping generously over fruit filling of your choice. Bake at 375 degrees until bubbly and golden brown.