Cooking With Maddie Newsletter #66
Peach Crisp
Hi friends!
This week’s newsletter is for the peach lovers. The people who eat a perfectly ripe peach over the sink, with all the juices dripping down their hands and arms. The people who secretly, weirdly enjoy the peach fuzz. The people who put peaches into savory salads and sweet desserts. The people who are shedding a tear because peach season is coming to an end.
I see you. I am you. This newsletter is for you.
That’s right. Enjoy your peaches while you can because they’re on the way out, and just like tomatoes, they’re pretty trash when they’re out of season. If you can still find peaches, this is your last chance to make my tomato peach caprese salad, or whip up a classy peach pie or humble peach cobbler, or better yet — give this week’s recipe a whirl!
This week, the recipe I have for you is a Peach Crisp.
Now, you might be thinking — what in the sam hell! What’s the difference between a pie, cobbler and crisp? Well, let me tell you. A pie uses pie dough to encase the juicy peaches, meaning there’s a top and a bottom crust, whereas a cobbler usually just has a biscuit-like top crust. A crisp, on the other hand, has a streusel topping, typically made with oats. All are delicious. All are worthy of your time and attention.
For my Peach Crisp, here’s what you’ll need —
6-8 large peaches, cleaned and sliced — I leave the skins on, but if that’s not your thing, feel free to peel
½ cup granulated sugar
3 tablespoons cornstarch
1 cup old fashioned rolled oats — I got to use my oats from Alison Roman’s grocery store, First Bloom, so needless to say, this crisp was extra special
½ cup light or dark brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup cold butter, cut into small cubes
Demerara sugar
Vanilla ice cream or whipped cream, for serving
Start by preheating your oven to 350 degrees F.
In a baking dish — I used an 8-inch round baking dish, but this will also work with a 8x8 or 9x9 inch pan… or really any baking dish you have handy— add your sliced peaches, granulated sugar and cornstarch. Stir until everything is combined, and the sugar and cornstarch have dissolved. You’ll be left with a saucy, juicy peach mixture. Set aside.
In a mixing bowl, add the old fashioned rolled oats, flour, brown sugar, cinnamon and salt, and mix until combined. Add your cold butter cubes to the bowl, and use your fingers to toss the butter cubes with the flour mixture. Use your fingers to “cut” the butter into the flour mixture, rubbing the cubes between your fingers until you have pea-sized pieces of butter. The mixture should feel like wet sand. You can test this by squeezing a ball of the mixture together, and if it sticks together, like how wet sand does, you’re ready.
Evenly distribute the sandy mixture on top of the peaches. Sprinkle the top with demerara sugar for a nice crunch.
Bake for 40-45 minutes. I recommend putting a big cookie sheet under your baking dish, to catch any overflow drippings. You’ll know the crisp is ready when the top is a dark golden brown and the peaches are bubbling.
Remove from the oven, and let cool for 10-15 minutes before serving. Serve with vanilla ice cream or whipped cream.
For what’s been giving me life, it was the relaxing week we spent in Winter Park. There’s nothing quite like spending a week in the mountains — breathing in the crisp air, smelling the trees, spotting the hummingbirds. We spent as much time as we could outside. We’d go on early morning walks or after-work hikes. I think the only one who loved it more than we did was Charlie. He couldn’t get enough of being off leash, finding big sticks and running through the wild flowers.
It was also going to Fort Collins to watch the CSU game. Go rams! Orange and green jello shots at 2 p.m.? It’s the only way to stay young! It was our stop at Buc-ee’s on the way back home, and oh my god, I was not prepared for what is Buc-ee’s. That place is insane!! We spent $115 on god knows what, but my favorite purchase? It’s gotta be the pickled garlic. Ten out of ten.
It’s also been evening walks with Charlie now that the weather is starting to cool down. It was making chicken parm, and then making chicken parm sammies the next day. Pro move! It was going to brunch with our besties Care and Bos at duo. It was devouring the sashimi plate at Taki Sushi. It’s continuing to practice my sourdough skills. I think I’m getting better and better with every loaf. Last, but not least, it was celebrating our girlie Caroline’s birthday at Corsica. Nothing brings me more joy than a girls dinner.
Oh, and one more thing — make sure you’re registered to vote. Election day is right around the corner!