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Thursday
Aug132009

Love and Crumbs: A Peach Crisp Recipe from Moonrat

Happy Birthday to Moonrat
August is totally the sweetest month: it's the month during which CakeSpy was created, and it's also the month of your humble Head Spy's birthday! And so, in celebration of all of this sweetness, there's going to be a month-long celebration of birthday treats, featuring memories (and recipes) from a collection of CakeSpy pals. It kicks off with the lovely and amazing Moonrat, writer of the Editorial Ass blog, which gives a behind-the-scenes look at the publishing industry (and plenty of other fun social commentary). And--bonus--it happens to be her *actual* birthday! As for her laissez-faire birthday treat? Here goes:

Dadrat's Birthday Peach Crisp

When you're a kid, having a summer birthday seems like the short end of the stick. Not only are all your friends away on vacation when you want to have a party, but you can't even bring cupcakes into school for your class!

But I got over my righteous anger pretty quick, because I was a really, really lucky kid whose dad had a penchant for fruit trees. The white peach tree in our back yard would drop peaches at the exact right time each year for Dad to make me some of his peach crisp. Here's his recipe, Dadrat-approved.

Here's how Dadrat did it:

First, he'd make me collect all the peaches and check them for worms (pesky buggers; the antithesis of delicious!). But in case you don't have a white peach tree in your yard, or live in a cement box in the city (like yours truly), you can also buy peaches at the store. If you can find white peaches, they're really, really nice--softer, fibrous, tangy. You'll need about 4 cups. Unless you're doubling or tripling the recipe, which we usually do.


Then he'd preheat the oven to 425. Or around there; Dad dislikes numbers and favors cooking impressionistically. But let 425 be a guidepost for normal people.

Now while the oven is preheating, prep your peaches. You don't want any fuzzy skin in the crisp, so you're going to have to peel them. Luckily, there's a trick. If the peaches are fresh, put them in boiling water for about 30 seconds. Apparently this is called "blanching"--which is particularly humorous if you're using white peaches already. But anyway. Take them out and let them cool, and the skins will come right off. Definitely wait until they cool, though, so you don't burn your mitts. Peel, and slice.

Now stick your peach slices in a large bowl. Mix with:
  • 3/4 cup brown sugar
  • 1 tablespoon vanilla
  • 1 teaspoon of flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (if you like nutmeg, which I really really do)

Butter the bottom of a casserole and pour the peaches in. Squeeze some lemon (or lemon juice) over the peaches if you feel like it.

 

In a separate bowl, combine

  • 1/2 cup flour
  • 3/4 cup uncooked rolled oats
  • 1/4 cup brown sugar
  • 1/2 stick of cold butter, chopped up into little squares
If you want, you can throw in walnuts, too, which we never did when I was a kid, but which suddenly strikes me as an awesome idea, unless you are allergic to nuts, in whcih case I don't recommend it. But for everyone else, walnuts are both delicious and an excellent source of iron.

 

Sprinkle this dry mixture over the top of the peach mixture in the casserole. If you like--and I do--sprinkle an additional teaspoon of brown sugar over the top. It gets sweet and crusty.

Bake for about a half an hour. If you do it right, it doesn't turn to mush. My dad quothe, "The only reason to cook it is to heat it up."

Now you can eat it.


Keep up with Moonrat's rad adventures (and the occasional fuzzy animal picture) at editorialass.blogspot.com.

 

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Reader Comments (14)

Ooh, yum! I'm totally going to make this.

Thanks, Moonrat and Dadrat! :D

August 13 | Unregistered CommenterRebecca Knight

yummalicious! i love peaches. even more though i love the idea of little cupcakes baking! adorable.

August 13 | Unregistered Commenterveggievixen

This sounds awesomely delicious!! My hubby can attest to my year long experiment with testing peach cobbler, trifle, crisp, what-have-you recipes--all with middling results. But since the dadrat is a numbers eschewer (so not a word) such as myself, I am hopeful of success this time.

Thanks for passing along this recipe.

P.S. HAPPY BIRTHDAY!

August 13 | Unregistered CommenterPamala Knight

I've been gorging on peach crisp lately. It got a bit boring so I started making peach and blueberry crisp. And apricot and sour cheery crisp....it's just been crispy around here, what can I say!
Tomorrow I post my all purpose crisp topping. The proportions are quite different from these ones so I hope you'll pop by and check out my post and leave your impressions.

August 13 | Unregistered Commenterdanamccauley

YUM! I make crisps all the time, but I'm going to try this recipe - like the nutmeg addition (I add a dash of ginger).

Happy birthday Dadrat! Peace, Linda

August 13 | Unregistered CommenterLinda

Oh I have big love for peach crisp:)

August 13 | Unregistered CommenterNutmeg Nanny

Oh,yum! Maybe a little whipped cream or ice cream to top it off...

August 13 | Unregistered CommenterCarol

mmmmm such lovely recipes, I will be making some of these....

August 13 | Unregistered Commenterweddingchic

Yes I agree, August is the best month ever but only because it's my birthday month too. HA!

August 13 | Unregistered CommenterjustJENN

My birthday makes august the best month too! Try cutting a small X in the bottom of the peach, then after the quick blanch toss them into icewater. They practically peel themselves with the shock of cold water and you don't have to spend the time waiting for them to cool. Just a cooks tip I wanted to share.

August 13 | Unregistered Commenterjohanna

Ooh I like the sound of a month long Birthday celebration!
This recipe is so humorously written, I love it! I look forward to peach season so I can try it out!

August 13 | Unregistered Commenterapparentlyjessy

thanks, CakeSpy and everyone!!

August 14 | Unregistered Commentermoonrat

love it!
check out my blog! CookTeen.blogspot.com

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