With Colorado peaches abounding as the top fruit in season during August, it’s time to break out some favorite recipes. Here’s one from FruitShare founder Everett Myers’ wife. Adapted from her blueberry crisp recipe, this peach crisp is top-notch. The flavor is sweet and rich from the high-quality Colorado peaches.
4-5 cups peaches, chopped (skin left on)
3 tablespoons unbleached all-purpose flour
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 cup unbleached all-purpose flour
1/2 cup packed light brown sugar
1/2 stick cold unsalted butter
1/2 cup walnuts, coarsely chopped
Make the crisp topping: mix together the flour and brown sugar. Add the butter, cutting in using a pastry cutter, two knives, or a food processor. The mixture should be the texture of fine crumbs. Stir in the walnuts.
Preheat the oven to 375 degrees F. Toss the peaches, flour, sugar and cinnamon together in a large bowl. Transfer peach mixture to an 8x10 baking pan and spread evenly. Sprinkle the crisp topping over the fruit, covering the entire surface. Bake on the center rack for 30-35 minutes, until the topping is browned and the fruit juices bubble up through the topping.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. The cinnamon and brown sugar complement the peaches perfectly. For more recipes using Colorado peaches, visit our website.