Everything is Peachy Keen

It’s peach season and there are peaches everywhere. The best place to buy fruit is at the roadside markets and vendors.  This weekend, we went to Lane Southern Orchards in Fort Valley, GA to pick strawberries and we bought a bag of peaches there, too, along with Scuppernong Cider and Sweet Peach Wine.  Hey, when in Georgia...

So, what’s a girl to do with all these peaches? Make Peach Crisp, of course!

Peach Crisp

Serves 8| Hands-On Time: 20m | Total Time: 1hr 15m

Ingredients

• 5 pounds peaches (about 12), each cut into 8 wedges
• 1/3 cup granulated sugar
• 3/4 cup plus 1 tablespoon all-purpose flour
• 1 1/4 cups light brown sugar
• 1/4 teaspoon kosher salt
• 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
• 2 cups rolled oats
• 1 cup almonds, roughly chopped

Directions

1. Heat oven to 350° F. In a large bowl, toss the peaches, granulated sugar, and 1 tablespoon of the flour. Transfer to a shallow 3-quart baking dish. 
2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
3. Squeeze the topping into marble-size clumps and sprinkle on the peaches. Bake until the top is golden and the fruit is tender, 45 to 55 minutes.

I topped mine with homemade whipped cream (a little more work than store bought but so worth it). 

Homemade Whipped Cream

1. In a chilled mixing bowl, combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla.
2. Beat with an electric mixer on medium speed until soft peaks form.

This recipe is clearly categorized as a dessert but I made it for breakfast anyway.  I’m glad this recipe has a realistic portion estimate, it can easily feed eight people or more, but you’ll still want to eat half the pan and count it as a serving.