I’ve held onto this recipe long enough. I whipped it up last summer by request, and then went on my merry way sharing other goodness. Since peaches are appearing in markets, I figured it’s time to share this very simple, naturally sweet, grain free peach crisp.
In your quest for peaches, here are a few tips I learned from Karen Beverlin, featured in this New York Times article. While you may be tempted to pick out the reddist peaches, the only color that matters is the stem end, which should be yellow without a hint of green. Turns out the red color was bred into peaches and nectarines because it sells more unripe fruit. Better to put a peach in your palm, wrap your hand around it and gently press. If it gives a bit, it’s ripe.
Another thing here is you don’t need to take the skins off the peaches. Just slice them up, and toss the pit and stem. The skins on the sliced peaches will soften to tenderness during baking. If you’d rather not have them feel free to peel them.