This post was supposed to make me feel better.
You see, two years ago for my birthday, I told my husband I wanted a peach tree and blackberry bushes. There we went on the 5th of January to the nursery.
Picked out one peach tree and four blackberry bushes, planted them, and waited.
Two years later, I have my first batch of peaches and berries. If you’ve seen my Instagram pictures @hillcountrycook, you’ll know that I posted weekly progress pictures of my little peach babies.
IMAGINE MY DISMAY when I came out one morning, on the last day of school I believe…. a day that should be filled with excitement and joy….. ONLY TO DISCOVER A PILE OF PEACH PITS!!!!!!
FOURTEEN peach pits to be exact. The exact number of new peaches on my tree.
Well, minus one actually, because the thoughtful, selfless squirrels decided to leave me one little peach to look at.
OH THANK YOU MR. SQUIRREL. ONE PEACH. I’LL BE GLAD TO CHERISH AND SAVOR IT EVER SO SLOWLY ON A CUP OF YOGURT.
***EEERRRRRRRRR**** (screeching brakes)
The next day my last peach was gone.
May I also add that all my blackberries were gone too? I suppose that was thanks to the birds, however.
As my friend Jen wrote, “shall we be seeing a squirrel recipe soon?”
To that I answer, YES!!!
Maybe I should change my post to “Nothin’ says summer like grilled squirrel”?
Back to my beautiful peach crisp.
As I walked into HEB (aaaych-uheee-buheee) the other day, I was tantalized by the wafting smell of sweet, sweet nectar…. the golden peaches, so soft to the touch, their glorious furry little skins. I snagged 7 in a bag and went on my merry way.
Peach crisp would make me feel better, surely.
As it turns out, as I removed the beautiful crisps from the oven, wallowing in my own tears and sorrow, how beautiful they smelled, how juicy, how sweet, I decided this only makes me feel worse….
NEVER AGAIN will I experience the bliss of homegrown peach delight.
Guess I’ll have to wait ’til next year.
On with the recipe….
I can’t wait ’til I finally teach myself Photoshop and learn how to label the ingredients in the photos.
Until then, here are my descriptions:
COLD butter, flour, cinnamon, nutmeg, oats, and brown sugar.
Brown sugar is best but I ran out, so substituted white sugar.
Make it do.
Cut in the butter to the mixture until…..
You have pea sized crumbles.
Get your little peachy beauties, peel ’em and slice ’em.
Toss them in 2 tablespoonfuls of sugar, some cinnamon, and almond extract.
These cuties were soooo ripe, I used hardly any sugar at all.
I may or may not have licked the bowl.
Butter your cute little ramekins up, or a a nice little piece of stoneware you received as a wedding present that your husband may or may not have broken the lid to.
He denies any such claim.
Incidentally I couldn’t reach the stoneware in the garage without help from said husband, so I got out my ramekins.
Sprinkle the oatmeal mixture over the peaches!
Bake 20 minutes at 375-400 degrees until done.
This crisp works great on any fruit. I COULD have used blackberries in with my peaches if the birds left me any, but NOOOOOOO.
They just weren’t happy enough with the $8 I spend weekly on quality bird food, or the gorgeous blue glazed bird bath I scrupulously clean weekly for them to enjoy a nice, clean drink.
Use it over any fruit you wish.
I should add, however, apples take a considerably longer time to bake. If apples are your weakness, cover the dish with foil, bake 20-30 covered, then 20 minutes uncovered – depending on how crisp or mushy you prefer your apples.
~Peace, Love, and Peaches Y’all. (sigh)
Prep Time: 20 minutes
Cook Time: 20 minutes
1/2 cup flour
2/3 cup brown sugar
1/3 cup cold butter
1/2 cup oats
1 tsp cinnamon
1/2 tsp nutmeg
7-8 peaches, peeled and sliced
2 T sugar for sprinkling
1 tsp almond extract
1 tsp cinnamon
In a bowl, mix together flour, brown sugar, oats, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or fork until mixture resembles coarse peas. In a separate bowl, peel and slice peaches. Sprinkle with 2 tablespoonfuls of sugar, 1 teaspoon cinnamon, and 1 teaspoon almond extract. Toss to coat. Rub 4 large ramekins with butter, and spoon peaches into the dishes. Top with oatmeal mixture; bake at 375-400 degrees for 20 minutes, until bubbly and golden.