Peach Crisp

(Source: Maida Heatter's Book of Great American Desserts (Alfred A. Knopf, 1982, pg. 205). Also included in Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.145.

Earlier this summer, we bought ten pounds of peaches from a local organization that sells fresh produce from local farms. We froze some of them, which means you can have peach desserts in the off-season. Although the recipe calls for fresh peaches, these worked fine for me.

This is very easy to make.

3 lbs. (about 9 medium peaches, preferably freestone
1 1/2 tablespoons lemon juice
1 teaspoon vanilla extract

1 cup sifted all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon almond extract

1 egg, beaten

3 oz. (3/4 stick) unsalted butter

Makes 6 portions

Use the lower third oven rack. Preheat the oven to 400. Butter the baking dish - you will need a 2-quart capacity dish (such as an 11 x 8 x1.5).

I used peaches that I had frozen but if using fresh ones, blanch and peel them first. Then cut in half and remove the pits. Cut the halves into wide slices. You should have about 6 cups. Place them in a bowl and cover the lemon juice and vanilla. Toss gently with a rubber spatula.

If using frozen peaches, thaw them first and then spread in the buttered baking dish and drizzle with the lemon juice and vanilla.

Sift together the flour, sugar and salt. Stir the almond extract into the egg. Drizzle it and the melted butter over the dry ingredients and stir well with a fork until the mixture is crumbly.