Summer = peaches in California. Growing up I had a peach tree in my backyard, and my father used to make us peach pie during the summer. We made the crust from scratch with shortening and always made a lattice on top. It’s one of my favorite desserts. My husband is a “crisp” man himself, and that’s what we ate for dessert on Father’s Day this year, along with a pie I made for myself!
To make a delicious crisp, submerge ripe peaches in boiling water until the skin comes off easily. Peel the peaches and slice. I add several tablespoons of organic sugar to bring the juices out. Put in a baking dish that is also nice for serving. Mix together three or four tablespoons of butter, about a 1/3 of a cup of brown sugar, half of a cup of oats, and a couple tablespoons of flour. Sprinkle the mixture over the peaches and put in a 350-degree oven until the juices are bubbling and the top is browned. If you need a recipe with exact measurements, try Deborah Madison’s crisp recipe in The Greens Cookbook. She makes a mean blackberry crisp!