A Peachy Dessert

We're off on another mini-vacation. This long weekend will be spent in Astoria, Oregon with the Father-In-Law and other family members. I always look forward to our getaways to that quaint town on the Columbia River.

One of my old travel companions, Laddy Joel and I once had a humorous trip through Astoria on our way to a vacation in Cannon Beach. We needed gas and stopped in Astoria where, much to our delight, attached to the gas station was a wonderful little store called the POP SHOPPE. And guess what they sold there? POP!!! Many, many varieties of pop which came in small clear bottles. They were all lined up on shelves looking like little jewels. Oh what decisions we had to make. As I recall, we bought a whole case, 24 bottles of pop, and enjoyed every one of them.

I don't really like pop anymore.

Okay. Enough reminiscing. I'm making dessert for Friday night's group dinner and decided on Peach Crisp as the peaches at the Wednesday Market were so beautiful and ripe. It's a very easy recipe and serves 8-10. I made them in individual ramekins but this could also be done in a 13x9 pan.

Peach Crisp

8 ripe peaches (peel by letting the peaches sit in boiling water for 1-2 minutes. The peels slip right off)

3 Tbsp. flour

1 tsp of cinnamon (optional)

1 tsp vanilla

Preheat oven to 375 deg.Slice the peaches into a large bowl. Sprinkle with flour, cinnamon and vanilla and toss carefully until the peaches are well coated. Pour into greased 13x 9 baking pan.

Crisp Topping

2 cup old fashioned oatmeal

1 1/2 cup brown sugar

1 1/2 cup flour

3/4 cup finely chopped nuts (walnuts, pecans, almonds)

1 tsp cinnamon

2 cubes of room temperature salted butter

Combine all the ingredients in a large bowl and with fingers, mix the butter into the dry ingredients until it resembles a medium crumb. Generously layer the topping over the prepared fruit. Bake in oven for 30-35 minutes until golden brown and fruit is bubbling. Serve with ice cream or vanilla flavored whipped cream. Enjoy the summer's bounty.