Peaches have been great this year—particularly the ones from Alabama (one thing the state excels in). But, my kids don’t like the fuzz on peaches, so in order to get them to eat them, they either have to be peeled, or appear in the form of a pie or cobbler. The former is easier, so usually what I opt for. Every time I peel a peach I’m amazed. The way their skins easily slip off after a quick blanch, revealing their smooth, yellow and blush colored flesh is a thing of beauty. In case you’re not familiar with this technique, you simple bring a pot of water to a boil. Drop in the peaches, and wait a minute or two. Remove the peaches from the hot water with a slotted spoon and drop into a sink full of cold, icy water. Wait 5 minutes then slip the skins off the peaches. Then, make a pie, or eat over the sink, or admire them piled up in a bowl. Here’s a sneak peak at a fabulous peach raspberry cobbler slated for an issue next year and an easy peach crisp.
Easy Peach Crisp
To peel
peaches, drop them into boiling water for about a minute. Remove to a sink full
of ice water. The skins will slip off easily.
Ingredients
1/2 cup, plus 2 tablespoons, all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tablespoons chilled butter, cut into small pieces
7 cups sliced peeled peaches (about 3 pounds)
Instructions
1. Preheat
oven to 375F.
2. Combine 1/2 cup flour, granulated sugar and brown sugar in a bowl; cut in
butter with a pastry blender or your hands until mixture resembles coarse meal.
3. Combine sliced peaches and 2 tablespoons flour in a bowl; toss gently. Spoon
peach mixture into a 2-quart shallow baking dish. Sprinkle with crumb mixture.
Bake 45 minutes or until browned and bubbly. Serves 6.
Nutritional
Information
Per
serving: 240 calories, 8g fat, 3g prot., 42g carbs., 3g fiber, 55mg sodium.
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