	July 12, 2006
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Juicy Fruit

This past Monday morning I arrived at the office and was greeted with a fresh peach a coworker had picked up at a local farm stand. Like any law-abiding peach eater, I would normally head straight to the kitchen sink to devour the juicy fruit. But being in the office (and not having my kitchen sink), I did the next best thing—I ate it over my plastic garbage can. Good thing, too, because it was everything a peach should be—soft, aromatic and . . . juicy. Which brings me to this week's recipe—peach crisp, for which juicy peaches are a must. This recipe is so simple that you can practically make it in your sleep. The important thing is to not overwhelm the perfect peaches with too many other flavors. That's why this one contains flour, sugar, butter and . . . peaches. It's perfect for any summer get-together, although you may need to make more than one batch—which may also provide leftovers, perfect for eating at the kitchen sink in the middle of the night.

Peach Buzz

There's only one gene separating a peach and a nectarine—the fuzz gene. And occasionally a nectarine tree spawns a peach and vice versa.

Easy Peach Crisp

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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.

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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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