Peach Crisp

It's peach season so naturally I made a crisp. This is my favourite way to eat peaches besides  fresh and nicely ripe.

I used my good ol' Joy Of Cooking, changing the recipe a bit. Here it is:

4 cups fruit (5-6 peaches, more or less depending on size)
tossed with 1/4cup brown sugar and 1tsp flour.
Blanch to peel (blanching: in a pot, bring some water to a boil. Leaving it on high, place the peaches in the boiling water for a minute exactly and remove with a slotted spoon. Once cool, slip the skins off. If you've never done this, the skins might not look like they'll slip off but a bit of encouragement with a pairing knife will start it. It's so satisfying that you'll want to blanch more peaches and do tomatoes next. Seriously)

In a food processor:

1/2 cup oats
1/2 cup whole wheat flour (use whole spelt if you have it)
1/2 cup white flour (use white spelt if you have it)
1 cup brown sugar
1/2 tsp salt
1/2 cup cubed cold butter.
Process until crumbly.

Butter a baking dish, any will do as long as it has a 8-9" diameter or 8" square dish. I usually use one of my pottery bowls but today I used a baking dish I (sort of) inherited from a dear friend who passed away last Fall; we call it the Stewart Dish (in a booming echoey voice). Notice the green handles in the photo. Be still my heart.

Pour the prepared fruit in the bottom of buttered dish. Sprinkle the crumb on top and bake for about 45 minutes in a 350*F oven. (175*C for you Metrics out there)

Note: adding cinnamon is a nice touch. Add 1tsp to the crumb and 1/2 to the fruit with 1/4tsp of freshly grated nutmeg (or 1/2 tsp pre-ground but frankly, nutmeg is amazing freshly grated, get yourself a little grater and discover what nutmeg is supposed to taste like)

Enjoy!!