PEaches and CReam

Sunday morning I set out to do some serious erranding and ran in to just about every one I know while walking around the West Village. By the time I had arrived at the grocery store I had promised a large handful of people I would meet them for drinks this week.

Instead of multiple cocktail dates I decided to invite everyone over for peach crisp and a viewing of the Bachelorette. There’s nothing like heart-warming dessert, introducing old friends to new friends, and getting to unabashedly judge someone else’s dating choices.


  • 1 1/2 cup light brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup granola without dried fruit
  • 1/2 Old fashioned rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened (I used Earth Balance to accommodate my “vegan” friends)
  • 3 pounds peaches, peeled and sliced 3/4 inch thick
  • 1/8 cup fresh orange juice with a splash of vanilla


Preheat oven to 375°F.

Stir together sugar, flour, granola, spices, and salt in a bowl, then work in butter with your fingertips until mixture forms small clumps.

Spread peaches in a lightly buttered 13- by 9-inch baking dish. Toss peaches with juice and top with crumb mixture.

Bake in middle of oven until topping is golden and peaches are tender, 35 to 40 minutes. Cool slightly and serve warm with ice cream. I like Rice Dream, but any old vanilla will do. Or, if you’re feeling fancy creme anglaise with a drop of vanilla extract is super yummy.

P.s. This recipe is one that I’ve adjusted over time using elements from a Gourmet recipe and notes that I made while watching Barefoot Contessa.


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