Quick, easy, delicious, what more can you ask of a summery dessert? Peaches fresh from a local orchard, of course.
For the Topping
1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
3 tablespoons water
1/3 cup coarsely chopped almonds or pecans
For the Filling
3-1/2 pounds ripe peaches
2 tablespoons fresh lemon juice
2 tablespoons all-purpose flour
1/3 cup sugar
1. Topping: Preheat oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar cinnamon and salt. Stir in oil and water until blended. Topping will look clumpy - like wet sand. Stir in nuts and set aside.
2. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 3 or 4 minutes. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit and slice into 1/2-inch wedges.
3. In a medium bowl, mix together peaches, lemon juice flour and sugar. Place filling in an 8 inch square baking pan. Sprinkle topping evenly over the top. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges - 30 to 35 minutes.
Serve warm or at room temperature with vanilla ice cream or whipped cream if you wish.
Chef's note: Any stone fruit will work equally well. Also to keep your oven clean, you may want to sit the pan on a cookie sheet to avoid sticky drips.
~Recipe adapted from Martha Stewart Peach Crisp.