As summer rounds the bend and heads for fall, the fruit of the month is the peach. Peaches come into our lives briefly each year and I like to make the most of the short time we have together. The sweet meaty goodness of the peach is perfect for a fruit crisp. Here in New England, we love our crisps and crumbles and even though it is August, the nights are already feeling chilly making this warm dessert a perfect addition to an evening with friends or family next to your outdoor fireplace. I like to add some blueberries to the mix (as you see in the above picture) for color and they are a great flavor accent to the sweetness of the ice-cream – I add a sprig of mint for flair!
- 8 large ripe peaches (4 lbs ) peeled and cut into wedges
- 3 Tbsp. light brown sugar
- ¼ cup granulated sugar
- 1 cup flour
- 1 tsp. course salt
- 6 Tbsp. cold unsalted butter cut into small pieces
- ¼ tsp. vanilla extract
- 1 Tbsp. fresh lemon juice
- vanilla ice cream for serving
- 1 Tbsp balsamic syrup for serving
- Preheat the broiler on high positioning oven rack about 5" from the heat. In a large bowl toss the peaches with the brown sugar until coated and arrange pieces on baking sheet in a single layer. Broil the peaches about 15 minutes, turning half way through, until the sugar starts to caramelize. Be careful not to over cook - you do not want the peaches to start to blacken or they will have a charred taste. Let the peaches cool a bit and reduce the heat in the oven to 375 degrees.
- Meanwhile in another large bowl combine the flour, granulated sugar and salt. Add the butter and the vanilla - work the mixture with your fingers to create a crumbly dough. Refrigerate the crumb topping.
- In a bowl, combine the cooled peaches with the lemon juice. Divide the mixture between six 8 ounce ramekins. Sprinkle with the crumb topping and bake until golden and the fruit is bubbly - about 20 minutes. Let cool for 5-8 minutes, serve with vanilla ice cream and drizzle with balsamic syrup (or thick, aged balsamic vinegar).