Wolff’s Apple House Chef Chuck Smith crafts a Peach Oat Crisp recipe that brings one of summer’s most notable local fruits into the picture with an easily enticing want-worthy factor.
“You could use any peach (white or yellow) and range in sweetness,” Smith offers. “Currently, Wolff‘s has great tasting Garnet Beauty variety.”
Peaches are packed with minerals, including potassium which assists in helping the body to maintain a healthy level of blood pressure while also preventing kidney stones and even bone loss.
Some of the other minerals tucked into freshly picked peaches are calcium, magnesium, zinc, copper, manganese and phosphorus. This group of minerals together as a powerhouse of nutrition supports red blood cells, bone strength and overall nervous system health. And it’s an added perk (thank you, nature) that they just taste beyond delicious when a slice meets the tip of the tongue.
Smith recommends being sure to choose ripe peaches and to pay special attention to not overcooking the crust.
And diving into persuasive pairings with this recipe, Smith suggests grilled pork but also a cold beer for sipping minutes.
“Because peaches are one of my favorite fruits, I am likely to enjoy anything made from peaches. That being said, there is a strong connection in my mind with the pleasures of summer and the joy of stealing peaches from my neighbor’s back yard as a kid,” Smith adds.
The dish’s simplicity is what Smith says he likes best about this recipe. It makes about 9 modestly sized pieces.
“I’m serious about the cold beer,” Smith mentions with rich enthusiasm for the crisps’s pairing possibilities, tying in an icy bevvy during this latest heat wave.
Peach Oat Crisp
Ingredients
- 6 large, ripe peaches (about 3 pounds), segmented or diced, with or without skins
- Juice of 1 lemon
- 1 tablespoon plus 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup firmly packed dark brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup old-fashioned rolled oats (not instant)
Instructions
- Preheat the oven to 375 degrees.
- Place peaches in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside.
- Place the butter, remaining 1/2 cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed.
- Sprinkle the topping over the peaches to cover. Bake until the topping is lightly browned and peaches are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.