Fresh Peach Crisp (Photos)

Earlier this week we had a partial solar eclipse here in central Mississippi. People who know more than I do about these things called it a Penumbral eclipse here and an Umbral eclipse a little farther north. Like many things, it was a fleeting pleasure. If you missed it, here is my photo of the closest we got to totality.



But what I actually want to share is the fresh peach crisp we made that day. Like the Penumbral solar event, it was a fleeting pleasure and since fresh peaches are nearly gone, we may not enjoy this simple pleasure again until next year.

To make 2 servings of your own, you'll need:



2 - Fresh peaches
Butter
Sugar or in my case Splenda
Oatmeal
AP Flour
Lemon juice
Cinnamon
Salt
An ovenproof dish

Removing peels from Fresh Peaches - You can peel them with a knife if you like. Here is another way that uses boiling water to release the peel, so you can simply pull it away with minimal loss of the flesh. Thanks to my wife (MHNBPF) who did the work while I snapped photos.

Ease the fruit into a saucepan of boiling water for one to two minutes.









and after a bit, check to see if the skin is loose.





The exposure time varies, depending on how ripe the fruit has become, but when sufficiently blanched, the skin will easily pull away from the flesh. You may notice that this method breaks open (ruptures)the cell walls of the fruit and helps to release the juice.





Next, slice the fruit. whether you do thick or thin slices is your call. These were freestone peaches, which means the fruit will pull away from the pit/stone. Non free stone (Cling) varieties are not so easily sliced. I love the colors and taste of fresh sliced peaches. These were really nice.





There were enough slices for two smallish bowls in these two peaches. We could have used a larger bowl, but we did it this way. You could cover the inside surface of your bowl with butter. We sprayed them with Pam.



Next we will coat the fruit with sugar and flour to help make a thicker juice for our crisp. To the sliced fruit you will add a splash of lemon juice, a Heaping Tablespoon of AP flour, a Heaping Tablespoon of sugar or Splenda and a half Tablespoon of Cinnamon.



and mix the ingredients to coat the fruit slices.



Portioned into the bowl it goes.



Now we will make the crisp topping. You could use a pastry crust if you like, but this one is also nice, different but nice. You will need:

2 - Tablespoons of Oats
2 - Tablespoons AP flour
a pinch (Maybe two) of salt
2 - Tablespoons soft butter



Mix it up until crumbly



and disperse over the fruit in the oven dish.



Into a preheated 375 degree oven, on the center rack.



I begin impatiently checking at maybe 20 minutes. These were removed after maybe 30 minutes. Your time may vary, depending on the depth of your slices, the amount of crisp you make and the depth of the oven dish.





Here is a nice serving with a little whipped cream. I like vanilla ice cream also, but we were out. I am not sure how that happened.



Money shot:



You might have time to make your own if there are still fresh peaches in your area.



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