Tuesday, August 12, 2008

Ontario peaches and baking

I love peaches. I love Ontario peaches especially. I don't love how peaches often look beautiful on the outside but have a mealy interior.

This is easily solved, however.

peaches and sugar

Last night I used almost a whole basket of questionable peaches to make crisp. AKA crumble.

I don't think I've ever made a crisp/crumble before that was solely composed of peaches. Usually we have a mixture of fruit that needs to be used, but this time just peaches required urgent attention. In some ways I prefer using rhubarb because it is sour to begin with, so the finished product isn't so sweet. I used some lemon juice in the peach crisp to try to counteract that, since peaches are so sweet to begin with, and yet sugar is required for the texture. I might try adding lemon juice overtop when it is finished next time, actually. When I make crisp it is rarely crispy, but that's okay; I prefer the oat topping to be slightly chewy.


My favourite way to eat crisp is warm with plain yogourt. Mmmm.

recipe: This is so inexact because I pretty much do whatever looks right, but it should be close.

6 cups chopped peaches - I don't bother peeling it because I like peach skin.
1 cup sugar (I used white because it mixes with the fruit easily, but I expect brown would work too)
1/4 cup flour
1 tsp cinnamon
juice of half a lemon

Mix, spread evenly over bottom of baking dish.

1.5 cups rolled oats, or as much as you need to cover the fruit (trial and error)
a small amount of flour
1/2 cup brown sugar
vegetable oil - enough to slightly wet the oats, but not drench them

Mix and spread over the fruit.

Bake 35 minutes at 350 F. Or however long it takes to lightly brown the topping, if that's what you're into. Mine is always drenched in juice, so it doesn't brown easily, but I don't mind.


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