Ingredients
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Filling
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4 large firm-ripe Peach
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2 tablespoons fresh Lemon Juice
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1⁄4 teaspoon finely grated Lemon Zest
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1⁄4 teaspoon Almonds
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1⁄4 cup Granulated Sugar
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Topping
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1 cup firmly packed light Brown Sugar
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3⁄4 cup unsifted all-purpose Flour
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1 teaspoon ground Cinnamon
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1⁄2 teaspoon ground Ginger
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1⁄4 teaspoon freshly grated Nutmeg
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1⁄4 teaspoon Salt
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1⁄2 cup (1 stick) Unsalted Butter
Directions
Southerners are lucky because peach orchards abound and peak-of-flavor peaches are as near as the nearest farmers’ market. Even some supermarkets showcase the homegrown in season and these are the peaches to buy for this quick and easy dessert preferably freestone peaches that require little time and effort to peel, pit, and slice. Tip: How do you tell if a peach is ripe? Look for creamy-gold color (the amount of red blush varies from species to species and isn’t a true indicator of ripeness). Sniff the peach (it should smell like a peach sweet and fragrant), then press it ever so gently. A ripe peach will yield to light palm pressure but still feel fairly firm. Reject any peaches that seem mushy, bruised, or have split or shriveling skin. Also reject any that smell musty, sour, or vinous.
Steps
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1
Done
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Preheat oven to 350°F. |
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2
Done
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For FillingPlace peaches, lemon juice and zest, almond extract, and sugar in large bowl, toss well to mix, then scoop into ungreased deep 9-inch pie plate and spread to edge. |
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3
Done
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For ToppingPlace all ingredients in same bowl now wiped clean and toss well to mix, making sure softened butter is well distributed. Scatter topping evenly over peaches. |
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4
Done
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Slide pie plate onto rimmed baking sheet and bake on middle oven shelf about 45 minutes until bubbly and lightly browned. |
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5
Done
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Cool peach crisp in pie plate on wire rack to room temperature. |
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6
Done
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Serve “straight up,” or if you prefer, top with whipped cream or scoops of vanilla ice cream. |
