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Summer Peaches

Summer peaches for a few more days

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Summer peaches


Enjoy them while they last! The end of peach season is a true sign of fall. Peak season is July and August so take advantage of the final week or so of summer’s sweetest stone fruit. These juicy delicacies taste truly fantastic for only a short time in the year. So eat them raw, grill them on the BBQ, churn them into ice cream, or bake them into crisps and crumbles (see below).


Did you know that peaches originated in China? They were then cultivated throughout Persia before moving to Europe and beyond. Today, most (more than 90%) of the world’s peach production still comes from China and Spain.


If you are lucky enough to find a few last local peaches in your farmers’ markets or local groceries, here is a classic dessert recipe for any occasion.


Summer Peach Crisp
Summer Peach Crisp

Late Summer Peach Crisp

  By Beth Sogaard  

September 15, 2017

Summer is not complete without juicy peaches and this rustic country dish celebrates that sunshine-sweet flavor.

  • Yields: 6 servings


6 cups sliced peaches, unpeeled

1/4 cup honey

1 1/2 tbsp cornstarch (or use potato starch or tapioca)

1/2 tsp vanilla extract

1/8 tsp freshly grated nutmeg

1 tbsp lemon juice

1/2 cup rolled oats

1/2 cup AP flour (or use rice four or oat flour)

1/4 cup brown sugar

pinch kosher salt

3 tbsp cold butter, cut into small cubes


1Lightly toss the peaches with the honey, cornstarch, vanilla, nutmeg and lemon juice. Scoop into a 2-quart baking dish or pie pan.

2Stir together the oats, flour, sugar and salt. Cut in the butter with a fork until crumbly. You could do this in a food processor - just pulse to combine.

3Scatter the oat crumbs over the top of the peaches. Bake in a preheated oven at 375 degrees for 40 minutes or until golden and bubbling.

You could serve this with vanilla ice cream or frozen yogurt and I doubt anyone will complain. (If they do - that leaves more for you!)


AUTHOR - Beth Sogaard

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