Ummm. . can someone please tell me where the summer went? How is it almost Labor Day?
Seriously, I’m looking through my archives and somehow I’ve gotten through all of June, July and mostly August with nary a peach, zucchini or corn recipe in sight.
Okay fine, I might have gotten a little crazy with the pesto recipes, as well as all the ice creams, and then Julia Child’s birthday celebration had to get thrown into the mix!
I’ve got your corn and zucchini recipe coming up, but for today let’s talk peaches.
Not just peaches though, I’m throwing my new favorite fruit of the summer into the mix too – PLUOTS!! I briefly touched on my discovery of the fruit last week, and I’m so obsessed with them, that I purchased 3 out of the 4 varieties I found last week.
Once again, pluots are a plum and apricot hybrid. They have a relatively short season, can be found in the late summer and are sweet and less acidic. You get the tart taste when you first bite into the skin but the rest is pure sweet joy. They come in many varieties, and each more delicious than the next.
For this crisp, I decided to skip removing the skin. It’s the end of the summer, it’s time to be lazy and rustic. If you don’t care for fruit skin in your tarts – a tutorial can be found here. Can’t find pluots near you? Throw a few apricots into the mixture of plums and peaches then, like I said we are being rustic – lazy – no one will notice and everything will still taste just as fabulous.
- 3 large yellow peaches, cut into ¼- 1/2 inch slices
- 8 assorted variety pluots, cut into ¼ -1/2 inch slices
- ⅓ cup granulated white sugar
- ¼ cup all-purpose flour
- juice from ½ lemon
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter, room temperature, cut into ½ inch pieces
- 1 cup Biscoff cookies, crushed
- Pre-heat your oven to 350 degrees F.
- In a large bowl, toss together your peaches, pluots, ⅓ cup sugar, ¼ flour and lemon juice. Let sit for 5 minutes.
- In a small bowl, mix together the remaining flour, butter and crushed Biscoff until well combined and the texture looks like sand.
- In a 3 quart baking dish, pour in the fruit, including any juices that might have accumulated at the bottom of the bowl. Smooth out the top and sprinkle an even layer of the Biscoff crisp topping.
- Bake for 30 minutes until the fruit is soft, bubbling and the crisp topping is lightly brown.
- Let cool slightly before serving.
- Suggested serving is with a scoop of vanilla ice cream.
An alternate preparation is to bake the crisp in individual servings. I would suggest you would need about 8-10 baking dishes depending on the size. Baking time would remain the same.
Oh and the pug is totally continuing on his path to destroy my photos. Do you know what is worse that photographing food on your coffee table? Photographing food on your coffee table, right at your dogs feeding time. This time the dude popped right on top of the couch where my sheet was hanging and made himself very comfortable.