Peaches from Fredericksburg are finding their way to Lubbock this week, and while the ones I found were small, they were fairly sweet and juicy.
The peaches I purchased from a roadside fruit stand were perfect for snacking, and for putting into a baked treat, like in this fruit crisp recipe.
I make lots of varieties of crisps, crumbles, and cobblers, each one offering something a bit different. Choosing which one to make, often depends on what I have available in the pantry and fridge to make it with.
It’s so exciting each spring to see all the fresh markets opening back up. Don’t forget about the Lubbock Downtown Farmers Market which opened up for its annual stint over Memorial Day weekend. They open at 9 am each Saturday and run to about the middle of October. It’s located off 19th Street and Buddy Holly Avenue. Support these local growers and artisans; it’s a real treat to walk amongst the many vendor’s booths and take home a bag of treasures.
It doesn’t take much to prepare a little fruit-fill dessert like this. So see what you can find fresh from the market and put this recipe together for a little something sweet to celebrate the beginning of summer.
Enjoy food made fresh!
Fruit Crisp (Peach)
4 cups fresh peach slices, (peeled), or other fruit
1/2 cup sugar
1/4 cup plus 2 tablespoons all-purpose flour, divided
1/4 cup oats
1/4 cup brown sugar
2 tablespoons unsalted cold butter, diced – plus some to butter the baking dish
Ice cream or whipped cream to serve – optional
Preheat oven to 350º F. Grease an 8-by-8-inch baking dish (or individual ramekins) with a light coat of butter and set aside.
In a large mixing bowl, toss together peaches, sugar, and 2 tablespoons flour. Pour mixture into the prepared baking dish. In the same mixing bowl, use a pastry blender or two forks and mix together remaining flour, oats, brown sugar, and cold butter, creating large crumbs. Spread crumb mixture over fruit mixture and bake for 40 to 45 minutes in preheated oven or until browned and bubbly.
Serve warm with ice cream or whipping cream if desired. Makes 4 to 6 servings.
Note: I like using almonds in my crisps so if you are inclined, add 3 tablespoons sliced almonds to crumb topping mixture.
ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”