Peach Crisp

Courtesy The Art of Simple Food (Alice Waters)

Peel 4 pounds of ripe peaches (Dip peaches in boiling water for 15 seconds, slip off skins). Cut into 1/3"-thick slices. You should about 7 cups of fruit. (I used 6 cups of peaches and one cup of blueberries. Raspberries would also work well with peaches.)

Toss with 1 tbsp. sugar (if needed) and 1.5 tbsp. flour

Pile into 2-quart baking dish and top with 3 cups of Crisp Topping (see below).

Bake at 375 F for 40-55 minutes, until top is golden brown.


Crisp Topping
1.25 cups flour
6 tbsp. brown sugar
1.5 tbsp granulated sugar
1/4 tsp salt (omit if using salted butter)

Mix well, add 1.5 sticks of chilled butter, cut into small pieces. Work butter into flour mixture with fingers (or use a mixer with a paddle attachment) until mixture just comes together and is crumbly. Chill until ready to use. You can also add 2/3 cup of toasted and chopped pecans, walnuts, or almonds.